Italian Peppers with Olives and Breadcrumbs
Italian peppers with olives and breadcrumbs is the kind of vegetarian recipe I can get on board with. With flavor-packed roasted peppers, salty olives, and Pecorino-infused breadcrumbs, this is a simple yet delicious dish that also makes an awesome sandwich.
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Italian Peppers with Olives and Breadcrumbs
Picture it, Brooklyn, NY, 1998. That was when I first ate these Italian peppers with olives and breadcrumbs. My grandmother got the “recipe” from a neighbor in her building — likely another Italian — and started making them herself. I always ate them in a sandwich, which was reminiscent of peppers and eggs — something I ate plenty of while growing up.
My grandmother stuck to slightly more straightforward ingredients when she made them. She used only red peppers, canned black olives, and regular breadcrumbs. Wanting to update it, I used tri-color peppers, Kalamata olives, and panko breadcrumbs, and I added some Pecorino Romano cheese to the breadcrumbs and garnished everything with fresh minced parsley.
This is truly one of my favorite ways to eat peppers. The recipe requires few ingredients, but the results are so flavorful, and the smell is just as wonderful. I hope you try these and love them as much as I do!
Ingredients You’ll Need
- Bell Peppers (Red, Orange, and Yellow)
- Extra Virgin Olive Oil
- Kalamata Olives
- Panko Breadcrumbs
- Pecorino Romano Cheese
- Italian Flat-leaf Parsley
Why You’ll Love These Italian Peppers with Olives and Breadcrumbs
They’re versatile: You could eat them in a sandwich (always a winner) or as a side to chicken, fish, beef, etc.
It requires minimal prep: The only “hard labor” is slicing the peppers.
It’s high-flavor: If you love peppers and olives, you’ll love the sweet and salty blend.
Pro Tips
Slice the peppers and olives beforehand, if possible: By preparing them beforehand, you can just throw everything together when it’s time to cook them.
Suggestions for Variations and Substitutions
Use whatever color peppers you like. However, I don’t recommend using green as they’re not sweet enough.
Use any black olives you like.
Add a bit of granulated garlic to the peppers. I don’t recommend using fresh garlic, as it may burn by the time the peppers are fully cooked.
Add a few minced anchovies to the breadcrumb mixture for even more brininess.
Leftovers
Store in an airtight container in the refrigerator for up to three days. I don’t recommend freezing the peppers.
For more vegetarian recipes, check out the following:
Italian Peppers with Olives and Breadcrumbs
Ingredients
For the Peppers
- 8 bell peppers, cut into 1/4" slices (use a mix of red, orange, and yellow)
- 3 tablespoons extra virgin olive oil, divided
- 1/2 cup Kalamata olives, sliced lengthwise
- Handful of Italian flat-leaf parsley, minced
For the Panko Breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 tablespoon Pecorino Romano cheese
Instructions
- Preheat the oven to 350F. Slice the peppers into about 1/4" strips. Add them to a large sheet pan with 2 tablespoons of olive oil and some salt and pepper. Mix everything together to coat the peppers with the oil. Place the pan in the oven on the bottom rack for 45 minutes to 1 hour until the peppers are nice and soft.
- Meanwhile, mix the panko and Pecorino together, along with a pinch of salt and pepper. Once the peppers have softened, add the panko mixture to the pan with the sliced olives and 1 tablespoon of extra virgin olive oil. Stir everything together, and cook the peppers for another 5 to 10 minutes until the breadcrumbs turn lightly golden. Check it every 2 minutes so the breadcrumbs don't burn.
- Remove the pan from the oven, garnish the peppers and olives with the parsley, and drizzle them with some more extra virgin olive oil. Serve them as a side or in a sandwich. Enjoy!