Go Back
Print Recipe

Peperoni al gratin (Peppers au gratin)

Total Time1 hour

Ingredients

  • 1 kilo 2 lbs peppers (see Notes)
  • Olive oil

For the flavorings:

  • 3-4 cloves of garlic roughly chopped
  • A handful of olives approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type
  • A heaping spoonful of capers washed and rinsed

For the breadcrumb topping:

  • 100 g 1 cup dried breadcrumbs
  • A good pinch of dried oregano
  • Salt and pepper to taste
  • Olive oil

Instructions

  • Trim and slice the peppers into strips.
  • Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like.
  • Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.
  • Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.
  • Drizzle more olive oil generously over everything.
  • Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.
  • Serve hot, warm or at room temperature.