A great dish with the smell of Southern Italy. Lite and tasty, It’s great as an appetizer, side dish or, even better, under the porch with friends and other mixed food!

Ingredients

• 1 kilo of Friggitelli peppers or regular peppers
• A handful of salted capers
• A handful of chunky breadcrumbs
• Garlic 2 cloves
• Basil a few leaves

Direction

1. Start by cleaning the red and yellow peppers: wash them under running water, dry them and cut them in half lengthwise, remove the internal seeds and the petiole with a sharp knife. Cut each half of the peppers into strips.
2. Take a baking dish and pour the peppers cut into strips inside.
3. Salt the peppers and take care of the seasoning: in a small bowl pour the oil and incorporate the chopped garlic (you can use a chopped garlic or chop the garlic with a knife).
4. Pour the garlic-flavored oil emulsion into the baking dish and mix so that the peppers are well seasoned.
5. Cook the peppers at 180° for about 30 minutes in a preheated oven. Meanwhile, drain the capers from their water, and almost at the end of cooking, take the peppers out of the oven and add the capers only now so that they retain their aroma. Put the baking dish with the peppers and capers back in the oven for another 5 minutes, remove it, sprinkle the surface with the breadcrumbs, add the chopped fresh basil with your hands, and mix well.
6. Put back in the oven and bake until a crust has formed on the peppers. Remove the oven from the pan of baked peppers with capers and wait a few minutes for it to cool before serving it on the table.