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Roasted peppers rolled with breadcrumbs, capers, and olives are a colorful Calabrian antipasto. A vegetarian mediterranean dish that's fresh, healthy, and adds vibrant flavor to family meals.
Preheat your oven to 425°F. Place whole red and yellow bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skins blister and char.
Transfer roasted peppers to a bowl and cover tightly with foil; let them steam for 10 minutes. When cool enough to handle, peel off skins, then carefully remove stems and seeds. Slice each pepper into 3–4 wide strips.
Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Sauté minced garlic, stirring constantly, for about 1 minute until just fragrant, not brown.
Add breadcrumbs to the skillet and toast, stirring, until golden and crisp—about 3 minutes. Remove from heat. Stir in chopped olives, capers, parsley, salt, and black pepper. Drizzle in 2 more tbsp olive oil, tossing to moisten.
Lay pepper strips flat, shiny side down. Place a heaping spoonful of filling at the wide end of each strip, then roll up tightly and secure seam-side down.
Arrange rolls on a serving plate. Drizzle with any remaining olive oil and garnish with extra parsley if desired. Serve at room temperature.
