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Sweet pepper recipe with olives.

Sweet Pepper Recipe with Olives

Author: Dana Ricciardi
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!
5 from 1 vote
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Servings 4 to 6
Calories 214 kcal
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

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

Note 1: You can use any black olives you like, but I don't recommend using canned olives, as they're not flavorful enough.
Note 2: Don't substitute with ordinary breadcrumbs. They're not coarse enough.
Note 3: I highly recommend using Pecorino because its sharpness provides optimal flavor.
General Note:
  • 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

Serving: 1serving | Calories: 214kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 924mg | Potassium: 525mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7523IU | Vitamin C: 305mg | Calcium: 53mg | Iron: 2mg
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