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Peperoni al gratin (Peppers au gratin)
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Peperoni al gratin (Peppers au gratin)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Total Time
1 hr
Course: Side Dish, Appetizer

Ingredients

  • 1 kilo 2 lbs peppers (see Notes)
  • olive oil
For the flavorings:
  • 3-4 cloves garlic roughly chopped
  • olives approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type, handful
  • capers washed and rinsed, heaping spoonful
For the breadcrumb topping:
  • 100 g breadcrumbs 1 cup, dried
  • oregano dried, good pinch
  • salt to taste
  • black pepper to taste
  • olive oil

Instructions

    Cup of Yum
  1. Trim and slice the peppers into strips.
  2. 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.
  3. Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.
  4. 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.
  5. Drizzle more olive oil generously over everything.
  6. 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.
  7. Serve hot, warm or at room temperature.