Peppers with breadcrumbs, also known as pan-fried peppers with breadcrumbs, are a versatile and delicious side dish or appetizer commonly used in Southern Italian cuisine, though they are known everywhere.
They can be cut into strips and used as an appetizer or as a special ingredient in salads. They can be added to sandwiches, rolls, or pizzas to give an extra touch of flavor. Moreover, they can be used as a base for sauces and gravies, adding a sweet note to dishes.
In short, they are a versatile ingredient that can enrich any cuisine, from traditional to modern.
Another advantage of peppers with breadcrumbs is that they can be stored in the refrigerator for several days for later use.
Looking for more pepper-based recipes? Try these:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 212.47 (Kcal)
- Carbohydrates 25.35 (g) of which sugars 7.90 (g)
- Proteins 4.97 (g)
- Fat 10.02 (g) of which saturated 1.49 (g)of which unsaturated 0.81 (g)
- Fibers 4.33 (g)
- Sodium 595.10 (mg)
Indicative values for a portion of 114 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Peppers with Breadcrumbs
- 1.3 lbs peppers
- 1 cup breadcrumbs
- 0.7 oz pickled capers
- 4 tbsps extra virgin olive oil
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste black pepper
Tools to Prepare Peppers with Breadcrumbs
- Pans
- Wooden spoon
- Knife
- Cutting board
How to Make Peppers with Breadcrumbs in the Pan
To prepare peppers with breadcrumbs, first, wash the peppers thoroughly and dry them. Cut off the top, then cut them in half and remove the internal seeds and filaments. Then, cut them into strips.
Heat the oil and fry the garlic in a large and spacious pan, add the sliced peppers, and adjust the salt. Cook until it reaches your desired level of doneness. I like them well-cooked, so I cooked for 30 minutes on high heat, using some water to prevent them from burning. You can stop cooking whenever you like.
In another pan, toast the breadcrumbs using the cooking oil from the peppers. When it’s golden brown, add the peppers, capers, chopped parsley, and sauté for a few minutes to blend the flavors. Serve hot or cold, as you like. Enjoy your meal!
Conserving Peppers with Breadcrumbs
Pan-fried peppers with breadcrumbs can be stored in the fridge for several days in an airtight container.
FAQ (Questions and Answers)
What type of peppers should be used?
There is no type of pepper more suitable than another. Just use the ones you like the most.
Can I make them in the oven or air fryer?
Yes, but don’t cut the peppers into strips: cut them in half, bake them, and then add the breadcrumbs.
Can I also add cheese?
Yes, there are traditional versions of this recipe that include adding pecorino or grated cheese to the breadcrumbs.
Can I omit the parsley?
Yes, use your favorite herbs.
What can I substitute for capers?
You can use pickled or brined olives.
I don’t like pepper skins: can I remove them?
Yes, roast them first (you can follow my recipe here https://blog.giallozafferano.it/fornoefornelli/peperoni-arrostiti-al-forno/) and then proceed as explained above.
Can I use stale bread crumbs instead of breadcrumbs?
Yes, it’s even better! Stale bread crumbs absorb the pepper juices better.
