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A cropped image of sauteed peppers mixed with capers and breadcrumbs on a white oval serving plate.
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5 from 1 vote

Peperoni Ammollicati (Peppers with Breadcrumbs)

Peperoni Ammollicati is a delicious southern Italian side dish made with sauteed peppers, garlic, capers and breadcrumbs. It's really simple to make and tastes so delicious. Perfect for summer served with meat or fish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: side
Cuisine: Italian
Servings: 4 servings
Author: Emily Wyper

Ingredients

  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 garlic clove whole
  • 2-3 tablespoons olive oil
  • 1.5 oz (40g) white crusty bread
  • 1 small handful fresh parsley finely chopped
  • 1 tablespoon Pecorino cheese grated
  • 1 tablespoon capers
  • 1/4 teaspoon oregano
  • Salt

Instructions

  • Blitz the bread into fine crumbs then toast it in a dry pan on a low heat until slightly golden. Set aside to cool.
  • Mix the breadcrumbs with the pecorino and oregano, set aside.
  • Add olive to pan and saute the whole garlic clove until starting to turn golden.
  • Cut the peppers into strips and sauté in olive oil until soft, sprinkle them with salt to help them soften.
  • Once softened, add the capers and stir for a few seconds then add 4-5 tablespoons of the breadcrumb mixture (you can add more to taste). Stir so the breadcrumbs soak up the oils. Check for seasoning and add salt as needed then serve warm or at room temperature.

Notes

    1. Breadcrumbs - don't worry too much if you don't have stale bread as we'll be toasting the crumbs to make them nice and crispy.
    2. Toasting the breadcrumbs - do this on a low heat and keep an eye on them as they can burn quickly. Once golden transfer them to a bowl as they can burn if left in the pan to cool.
    3. Cooking temperature - don't turn the heat up too high or the peppers will brown too much.
    4. Adjusting the flavour - you can easily add more herbs, capers or cheese to taste. I personally don't like to add too much Pecorino to keep it on the fresher side but that's completely up to you.
    5. Storage - the peppers will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.
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Nutrition

Calories: 119kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 134mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1.954IU | Vitamin C: 131mg | Calcium: 31mg | Iron: 1mg
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