Ingredients:
1 kg red peppers
80 g of breadcrumbs
2 tablespoons grated pecorino cheese
1 tablespoon capers
3 cloves of garlic
100 ml wine
1 teaspoon oregano
Extra virgin olive oil
Salt and pepper
Preparation:
Wash the peppers, remove the stem and inner seeds, and cut them into pieces.
In a frying pan, brown the previously peeled and crushed garlic cloves with 4 tablespoons of oil, add the capers and let them brown for 30 seconds on low heat.
At this point pour the peppers into the pan, adjust the salt, put the lid on and cook over moderate heat for 10 minutes, stirring occasionally
Add the wine and let it fade, add breadcrumbs, pecorino,oregano and pepper. Stir well and cook another 2 to 3 minutes without a lid. As needed, add a couple of tablespoons of hot water, or turn up the heat to let the excess vegetable water dry out
Taste and adjust salt if necessary.
Turn off the heat and cover with a lid.
Bell peppers with crumbs are best appreciated at room temperature or just warm.
PS for the pictures thanks to Laura, visit her beautiful website here