Peperoni al gratin (Peppers au gratin)

Ingredients

• 1 kilo (2 lbs peppers (see Notes))
• Olive oil
• 3-4 cloves of garlic (roughly chopped)
• A handful of olives (approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type)
• A heaping spoonful of capers (washed and rinsed)
• 100 g 1 cup dried breadcrumbs
• A good pinch of dried oregano
• Salt and pepper (to taste)
• Olive oil

Instructions

1. 1

   Trim and slice the peppers into strips.

2. 2

   Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like.

3. 3

   Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.

4. 4

   Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.

5. 5

   Drizzle more olive oil generously over everything.

6. 6

   Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.

7. 7

   Serve hot, warm or at room temperature.