I love this dish because it captures the heart of southern Italian cooking: fresh ingredients, bold flavors, and minimal effort. The peppers become soft and sweet while the capers and Parmigiano add just the right balance of saltiness and depth. It’s quick to make, healthy, and incredibly versatile—I can serve it warm, cold, or at room temperature, and it’s always delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 red bell peppers 2 yellow bell peppers 2 green bell peppers 5 tablespoons olive oil 3 garlic cloves 1 branch parsley 30 grams Parmigiano-Reggiano 20 grams breadcrumbs 2 tablespoons capers Salt Pepper
Directions
Step 1 I start by washing the peppers thoroughly and removing the seeds and membranes. Then, using a sharp kitchen knife, I cut them into small cubes for even cooking.
Step 2 In a large nonstick pan, I heat the olive oil over medium heat. I add the diced peppers and sauté them, stirring often with a wooden spoon so they cook evenly and don’t burn.
Step 3 After a few minutes, I lower the heat slightly and add a splash of water to help soften the peppers. I cover and let them cook gently for about 15 minutes, stirring occasionally.
Step 4 While the peppers cook, I prepare the seasoning mix. In a small bowl, I combine breadcrumbs, grated Parmigiano-Reggiano, chopped capers, minced garlic, salt, pepper, and finely chopped parsley.
Step 5 Once the peppers are soft and lightly caramelized, I raise the heat and add the breadcrumb mixture to the pan. I stir everything together for a few minutes, letting the flavors combine and the breadcrumbs turn golden.
Step 6 I remove the pan from the heat and let the peperoni alla leccese cool slightly before serving. I love enjoying it warm or at room temperature—it’s delicious either way.
Servings and Timing
This recipe serves 4 people and takes only 25 minutes to make—10 minutes of prep and 15 minutes of cooking. It’s a quick, flavorful side dish that brightens up any meal.
Variations
I sometimes add a handful of chopped olives for an extra Mediterranean touch, or a few anchovies for deeper flavor. For a lighter version, I skip the cheese and add toasted pine nuts instead. It’s also great topped with fresh basil or served over bruschetta as an antipasto.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply warm them in a skillet over low heat or enjoy them cold—they taste even better the next day as the flavors meld together.
FAQs
Can I roast the peppers instead of sautéing them?
Yes, I sometimes roast the peppers in the oven at 200°C (400°F) for about 20 minutes, then mix them with the breadcrumb topping for a smoky twist.
Can I make this recipe ahead of time?
Absolutely. I often prepare it a few hours in advance—it tastes even better once it sits and the flavors develop.
Can I skip the Parmigiano?
Yes, I can omit it or use a dairy-free alternative if I want to make it vegan.
What kind of peppers work best?
I prefer using a mix of red, yellow, and green bell peppers for both flavor and color.
Can I use jarred roasted peppers?
Yes, but I drain them well before using, as they’re softer and may need less cooking time.
Can I add chili for spice?
Definitely! I sometimes add a pinch of chili flakes or a chopped fresh chili for heat.
How can I make this gluten-free?
I use gluten-free breadcrumbs—they work perfectly in this recipe.
Can I serve it as a main dish?
Yes, I serve it over cooked pasta or couscous for a light vegetarian meal.
What protein goes well with it?
It pairs beautifully with grilled chicken, fish, or even simple pan-seared tofu.
How do I prevent the peppers from getting too soft?
I cook them over medium heat and avoid covering them for too long so they keep a little bite.
Conclusion
Peperoni alla Leccese is one of those recipes that proves how wonderful simple Italian cooking can be. I love its mix of sweetness, saltiness, and crunch, all brought together in under half an hour. Whether I serve it as a side dish, antipasto, or light lunch, it always adds a burst of color and Mediterranean flavor to my table.
Peperoni alla Leccese is a traditional Puglian side dish made with sautéed bell peppers, garlic, capers, breadcrumbs, and Parmigiano-Reggiano. Bursting with Mediterranean flavor, it’s colorful, savory, and perfect served warm or at room temperature alongside meats, fish, or crusty bread.
Ingredients
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
5 tbsp olive oil
3 garlic cloves, minced
1 branch parsley, finely chopped
30 g Parmigiano-Reggiano, grated
20 g breadcrumbs
2 tbsp capers, chopped
Salt, to taste
Pepper, to taste
Instructions
Wash and deseed the bell peppers. Cut them into small, even cubes.
In a large nonstick pan, heat olive oil over medium heat. Add the diced peppers and sauté, stirring often, until they begin to soften.
Lower the heat slightly and add a splash of water. Cover and cook gently for about 15 minutes, stirring occasionally, until the peppers are tender and slightly caramelized.
In a small bowl, mix breadcrumbs, Parmigiano-Reggiano, capers, garlic, chopped parsley, salt, and pepper.
Increase the heat, add the breadcrumb mixture to the peppers, and stir for a few minutes until golden and well combined.
Remove from heat and let cool slightly. Serve warm or at room temperature as a side dish or antipasto.
Notes
Add chopped olives or anchovies for extra Mediterranean flavor.
Omit the cheese and use toasted pine nuts for a vegan version.
Top with fresh basil or serve over bruschetta for a delicious appetizer.
Use gluten-free breadcrumbs to make this dish gluten-free.
Roast the peppers at 200°C (400°F) for a smoky variation.
