Italian Baked Bell Pepper Rolls | Mediterranean Dinner

Preheat the oven to 200 °C. Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Place the pepper halves cut-side down on a baking sheet lined with parchment paper, and bake for about 15-20 minutes until the skins blister and char slightly.

Remove the peppers from the oven, place them in a bowl, and cover with cling film for 10 minutes to allow the steam to loosen their skins, then carefully peel off the thin outer skin. Cut each pepper half lengthwise into 2-3 wide strips.

In a bowl, mix together the breadcrumbs, finely chopped olives, rinsed and chopped capers, minced garlic, half of the grated Parmesan, dried oregano, and half of the finely chopped fresh basil. Season with a little salt and ground black pepper, and stir in 1 tablespoon of extra virgin olive oil.