Sicilian Layered Baked Peppers | Tortino di peperoni

Preheat the oven to 200 °C (180 °C fan). Wash the red and yellow bell peppers, cut them in half, remove the core and seeds, then slice them into wide, long strips. Crush or finely mince the garlic cloves.

Place the pepper strips in a bowl, toss with 20 ml of extra virgin olive oil, the finely minced garlic, and a little salt and pepper. In a dry frying pan, gently toast the pine nuts for 1-2 minutes until fragrant.

In a small bowl, mix the breadcrumbs with half of the grated Parmesan cheese, the drained capers, chopped olives, toasted pine nuts, and half of the roughly torn fresh basil.