Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 190
- Sugar: 6g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 6mg
