3 tablespoons olive oil
6 mixed yellow and green peppers, de-seeded and cut into chunks
2 tablespoons coarse fresh breadcrumbs
65 g (2½ oz) pecorino cheese, grated
2 tablespoons capers in oil, drained
pinch of fresh oregano
Heat the oil in a pan. Add the peppers and cook over medium-low heat, stirring occasionally, for 15 minutes. (They should not be soft at this stage.)
Season lightly with salt, stir well and sprinkle with the breadcrumbs, pecorino, capers and oregano. Cook, stirring occasionally and sprinkling with a little hot water to moisten if necessary, for a further 10 minutes.
Remove from the heat, transfer to a warmed serving dish and serve immediately.
Vegetables from an Italian Garden