Wash the peppers and remove the seeds. Then, with a good kitchen knife cut the peppers into little cubes. Sauté the pepper in olive oil in a nonstick saucepan, stirring often with the wooden spoon in medium heat
After a few minutes, lower the heat and add some water. Cook for 15 minutes
In a bowl, mix together the breadcrumbs, Parmigiano, capers, salt and pepper, minced garlic, and the chopped parsley.
Add the mix to the bell pepper and cook in high heat for a few minutes.
Allow it to cool down before serving.
Calories: 114kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 428mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2320IU | Vitamin C: 234.1mg | Calcium: 124mg | Iron: 1.2mg