Mini-Bell Peppers, Black Olives and Capers


  • 1 bag of mini bell peppers
  • 15 pitted dry black olives, chopped
  • 1 Tbsp. capers
  • 2 Tbsp. olive oil
  • 1 garlic clove, minced
  • Salt to taste
  • Black pepper to taste
  • 2 Tbsp. chopped fresh Italian parsley
  • ΒΌ cup of plain unseasoned bread crumbs


Wash and clean the bell peppers. Remove the seeds and cut in long strips. Place mini-bell peppers, olive oil, minced garlic, and salt in a skillet on the stove. Mix and cook for ten minutes. Then add the chopped olives and capers. Cook for an additional 5 minutes. Add the bread crumbs, black pepper, and parsley.

Serve warm.

Buon Appetito!

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