6 large red peppers, seeded and sliced ¼ inch thick
1 cup toasted garlic breadcrumbs
Instructions
Heat oil over medium heat in a large skillet and add peppers, cook on medium low, uncovered, until peppers are very soft and lightly caramelized. This can take a long time, so allow an hour.
Drain any excess liquid and toss with breadcrumbs right before serving.
Notes
Note: I don't add salt because the breadcrumbs seem to add enough seasoning, but taste and adjust for salt if needed.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/04/toasted-garlic-breadcrumbs-and-making-pepperonata/