3 tablespoons olive oil
6 mixed yellow and green bell peppers, seeded and cut into chunks
2 tablespoons coarse fresh bread crumbs
scant 1 cup grated pecorino cheese
2 tablespoons capers in oil, drained
pinch of fresh oregano
Heat the oil in a pan. Add the bell 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 bread crumbs, pecorino, capers, and oregano. Cook, stirring occasionally and sprinkling with a little hot water to moisten if necessary, for another 10 minutes.
Remove from the heat, transferto a warm serving dish, and serve immediately.
Vegetables from an Italian Garden