Ingredients
Scale
- 1½ lbs Italian sweet peppers
- 5 Tbsp. olive oil
- sea salt and freshly ground pepper
- 1/3 cup flat-leaf parsley, chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp. capers, rinsed and chopped
- ½ – 1 small dried chili pepper, chopped
- 1 Tbsp. dry oregano
- 1/3 cup seasoned breadcrumbs
- 1/3 cup grated Romano, and more for sprinkling
Instructions
- Heat the oven to 350 degrees.
- Cut the peppers in half lengthwise and remove the cores, ribs, and seeds.
- Heat 4 Tbsp. of the oil in a large frying pan until very hot and then add the peppers, skin side down.
- Sprinkle with salt and pepper and cook for about 10 minutes, shaking the pan a few times.
- Mix together the remaining ingredients in a bowl.
- When the peppers are just soft, place them in an oiled baking dish, cut side up.
- Pour the juices from the pan into the breadcrumb mixture and mix well.
- Taste to check the seasoning.
- Place a small mound of stuffing into each piece of pepper, drizzle with the remaining oil and bake for 15 – 20 minutes.
- Remove from oven and shave some Romano on top
