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.
Money-Saving Tip: Use any remaining olives from this recipe to make Black Olive Pizza or Kalamata Olive Pasta.
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This will probably sound lame, but I remember that the first time I ate Italian peppers with olives and breadcrumbs was in Bensonhurst, Brooklyn in 1998. Then again, maybe I remember it precisely because they were just so damn good. If you love peppers and olives, these Italian peppers with olives and breadcrumbs are for you.
My grandmother got this “recipe” from a neighbor in her apartment building—likely another Italian woman. She usually served them in sandwich form, which was reminiscent of the peppers and eggs sandwich I ate plenty of while growing up.
My grandmother stuck to the straightforward ingredients when she made these peppers. She used only red peppers, canned black olives, and regular breadcrumbs.
Wanting to update it while still keeping it humble, I used Kalamata olives, Panko breadcrumbs, and a mix of bell peppers. I also added some Pecorino Romano cheese to the breadcrumbs and garnished everything with fresh minced parsley for some freshness.
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 it and love it as much as I do!
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 of this recipe.
Key Ingredients
- Bell Peppers (Red, Orange, and Yellow): I recommend using bell peppers over any other ones as they’re easy to find year round and have a sweetness that nicely contrasts the briny olives.
- Kalamata Olives: You can use any black olives you like, but I don’t recommend using the ones in the can as they’re not flavorful enough.
- Panko Breadcrumbs: Unlike regular breadcrumbs, Panko are coarser and better suited for these peppers.
- Pecorino Romano Cheese: I highly recommend using this sharp, pungent cheese for maximum flavor.
See the recipe card below for more information on ingredients and quantities.
How to Make These Italian Peppers with Olives and Breadcrumbs
- Prepare and cook the peppers: Slice the peppers into 1/4″ strips. Toss them on a large sheet pan with the olive oil, salt, and pepper. Cook them on the oven’s bottom rack at 350F until soft, 45 minutes to 1 hour.
- Prepare the Panko: In a bowl, mix together the Panko and Pecorino with a pinch of salt and pepper.
- Add the Panko mixture to the peppers: Add the mixture to the softened peppers along with the sliced Kalamata olives and olive oil. Stir everything together, and cook the peppers until the Panko turns golden, 5 to 10 minutes. Check after 5 minutes to avoid burning.
- Finish: Garnish the cooked peppers with the parsley and drizzle with a little more olive oil.
Pro Tips
- Slice the peppers and olives beforehand to save time: By preparing them beforehand, you won’t have much to do 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 some garlic powder to the peppers. I don’t recommend using fresh garlic, as it may burn by the time the peppers are fully cooked.
Add 2 or 3 minced anchovies to the breadcrumb mixture for added flavor.
Recipe FAQs
These peppers make a great sandwich (the bread absorbs the olive oil—yum!), but they’re equally delicious served alongside fish, chicken, or beef.
Ciabatta, Italian, or French bread are good options; so are soft rolls like Portuguese or Kaiser. I would avoid commercial white or multi-grain bread as they’re not hearty enough and don’t have the right texture.
Some alternative black olives you can use are Niçoise, Gaeta, and black Cerignola olives.
Storage
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze these peppers, but they may turn limp upon reheating.
Reheat
Reheat these peppers in the oven, covered or uncovered, at 350F until warmed through. You can also reheat them in the microwave in a microwave-safe container.
More Vegetarian Recipes
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Italian Peppers with Olives and Breadcrumbs
Ingredients
For the Peppers
- 8 bell peppers use a mix of red, orange, and yellow, cut lengthwise into 1/4" slices
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt
- Black pepper freshly ground
- ½ cup Kalamata olives sliced in half lengthwise (Note 1)
- Italian flat-leaf parsley handful, minced
For the Panko Breadcrumbs
- ½ cup Panko breadcrumbs (Note 2)
- 1 tablespoon Pecorino Romano cheese grated (Note 3)
Instructions
- Preheat the oven to 350F. Slice the peppers into about ¼" strips lengthwise. Add them to a large sheet pan with 2 tablespoons of olive oil and the 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 fully soften.8 mixed sliced bell peppers, 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, freshly ground black pepper
- 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 them along with the sliced olives and remaining tablespoon of extra virgin olive oil. Toss everything together, and cook the peppers for another 5 to 10 minutes until the breadcrumbs turn golden. Check them every 2 minutes so the breadcrumbs don't burn.Panko/Pecorino mixture; ½ cup sliced Kalamata olives; 1 tablespoon extra virgin olive oil
- 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!Minced Italian flat-leaf parsley
