Circle B Kitchen
3 roasted, peeled and sliced bell peppers (yellow, orange and red)
1 cup or more homemade fresh breadcrumbs, divided
½ cup olive oil, divided
2 finely chopped cloves of garlic
¼ cup capers
¼ cup kalamata olive halves (try 1/3 cup)
¼ cup toasted pinenuts (try 1/3 cup)
2 or 3 anchovy fillets, chopped
Salt and pepper
Pinch of dried oregano
¼ cup grated pecorino romano cheese
Preheat oven to 375 degrees.
In a large bowl, combine the peppers with ½ cup breadcrumbs, ¼ cup olive oil, and all the remaining ingredients. Spread the mixture in a shallow, slightly oiled baking dish that’s just large enough to hold the contents. Mix the remaining breadcrumbs with the pecorino romano cheese and sprinkle over the top of the peppers. Drizzle with the remaining olive oil.
Bake in the oven for about 20 minutes and then, if necessary, place under the broiler until the breadcrumbs are lightly toasted. Serve warm or at room temperature. (dollop of ricotta cheese or goat cheese?)