This sweet pepper recipe with olives transforms classic roasted peppers, pairing them with briny Kalamata olives and Pecorino-infused breadcrumbs. This recipe can serve as a side dish or an Italian-style sandwich, and everything cooks in one sheet pan!
For more pepper recipes, try my sausage and peppers sandwich, with bell peppers, or my peppers and eggs sandwich, with tender cubanelles!
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Quick Look: Sweet Pepper Recipe with Olives
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 45 minutes
🕒 Total Time: 65 minutes
👥 Servings: 4-6
📊 Calories: ~214 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based, one pan
👩🍳 Main Ingredients: Peppers and olives
⭐ Difficulty: Easy, making it great for busy weeknight dinners
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Why You'll Love This Sweet Pepper Recipe with Olives
Olives and Pecorino twist: This sets this recipe apart from the more typical roasted Italian pepper recipes, giving it a unique flavor profile with its sweet-salty balance.
One-pan wonder: Minimal mess, minimal cleanup = great weeknight meal.
Versatile: These sweet peppers with olives make an awesome side dish, sandwich, or even as part of an antipasto.
This sweet pepper recipe with olives came from my grandmother years ago (who got it from her Brooklyn neighbor, another Italian lady).
She usually served it in sandwich form, which reminded me of the peppers and eggs recipe I devoured as a kid. Grandma used more straightforward ingredients to make it: red peppers, canned black olives, and plain breadcrumbs.
I've since updated it while staying true to its humble (likely Southern) Italian roots, using a mix of bell peppers, Kalamata olives, and Panko breadcrumbs infused with Pecorino, of course.
Ingredient-Stretching Tip: Use any remaining olives from this recipe to make black olive pizza, Kalamata olive pasta, or this Greek orzo recipe.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Bell Peppers (Red, Orange, and Yellow): I recommend using bell peppers over other types as they're easy to find year-round and have a sweetness that nicely contrasts with the briny olives.
- Kalamata Olives: Using good-quality olives is important for this simple recipe.
- 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.
Variations & 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 garlic powder to the peppers or minced garlic during the last few minutes of cooking.
➢Add 2 or 3 minced anchovies to the breadcrumb mixture for added flavor.
How to Make This Sweet Pepper Recipe with Olives
Step 1: Toss the peppers on a large sheet pan with olive oil, salt, and pepper. Cook them at 375F for 45 minutes to 1 hour.
Step 2: Meanwhile, mix the Panko and Pecorino in a small bowl, with a pinch of salt and pepper.
Step 3: Toss the cooked peppers with the Kalamata olives and Panko mixture, along with more olive oil. Cook for 5-10 minutes.
Step 4: Garnish the cooked peppers with the parsley, and drizzle them with a little more olive oil.
Pro Tips
➢Slice the peppers and olives beforehand to save time. By preparing them ahead of time, you'll have less to do when it's time to cook.
➢Don't slice the peppers too thickly: They'll take too long to cook. Slice them to about ¼" thick.
Sweet Pepper Recipe with Olives FAQs
These peppers make a great sandwich (the bread absorbs some of the olive oil!), but they're equally delicious served alongside fish, chicken, or beef. Try it with cod puttanesca or vinegar chicken and potatoes.
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 lack the right texture.
Some alternatives include Niçoise, Gaeta, and black Cerignola.
Refrigerator: Store in an airtight container in the fridge 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.
Related Recipes
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Sweet Pepper Recipe with Olives
Ingredients
For the Peppers
- 8 bell peppers use a mix of red, orange, and yellow, cut lengthwise into ¼" slices
- 3 tablespoons extra virgin olive oil divided (2 tablespoons + 1 tablespoon)
- 1 teaspoon kosher salt
- Ground black pepper
- ½ cup pitted Kalamata olives sliced in half lengthwise (Note 1)
- Handful Italian flat-leaf parsley minced
For the Panko Breadcrumbs
- ½ cup Panko breadcrumbs (Note 2)
- 1 tablespoon grated Pecorino Romano cheese (Note 3)
- Pinch of salt and pepper
Instructions
- Preheat the oven to 375F. Add them to a large sheet pan with 2 tablespoons of olive oil and the salt and pepper. Toss everything together, and cook 45 minutes to 1 hour until the peppers fully soften.
- 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 1 tablespoon of olive oil.
- Toss everything together, and cook the peppers for another 5-10 minutes until the breadcrumbs turn golden. Check them at the 4-5 minute mark so they don't burn.
- Garnish the peppers and olives with the parsley and drizzle them with more olive oil. Serve them as a side or in a sandwich. Enjoy!
Notes
- If the pan doesn't seem big enough for the sliced peppers to cook without steaming, don't worry. They'll shrink and begin to cook nicely.
Nutrition
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These peppers are amazing! They're so simple to make, but they smell incredible as they cook and taste even better.