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Roasted Sweet Peppers with Cherry Tomatoes & Herbed Almond Breadcrumbs (Piemontese Style)

By Delicious Recipes!Posted on
Roasted Sweet Peppers with Cherry Tomatoes & Herbed Almond Breadcrumbs (Piemontese Style)

Roasted Sweet Peppers with Cherry Tomatoes & Herbed Almond Breadcrumbs (Piemontese Style)

If you’re looking for a light yet flavorful summer dish, these Piedmont-style roasted peppers are a brilliant solution. Inspired by a simple Italian recipe, this version uses small kapia peppers instead of bell peppers for a deeper sweetness. The cherry tomatoes roast into little flavor bombs, and the whole dish is finished with a homemade aromatic breadcrumb mix enriched with almonds, basil, and Parmigiano Reggiano. Serve warm or at room temperature—either way, it’s a winner!

🕒 Prep Time

  • Preparation: 25 minutes
  • Cooking: 30–45 minutes
  • Servings: 4
  • Calories: ~600 (peppers) + ~615 (total breadcrumbs)

🛒 Ingredients

🔴 For the Peppers

  • 6–7 small sweet red kapia peppers
  • 250 g (9 oz) cherry tomatoes
  • 4 anchovy fillets in oil
  • 3 garlic cloves
  • ½ tsp dried oregano
  • Olive oil and/or chili oil
  • Salt and black pepper

🟡 For the Aromatic Breadcrumbs

  • 75 g (2.6 oz) homemade croutons or dry bread cubes
  • 50 g (1.8 oz) whole almonds (blanched preferred, but optional)
  • 35 g (1.2 oz) grated Parmigiano Reggiano
  • 6–7 sprigs fresh parsley
  • ~15 fresh basil leaves
  • Chili flakes, salt, and pepper to taste

💡 Gluten-free? Replace the bread with roasted almonds only.

🍞 How to Make the Breadcrumbs

  1. Preheat oven to 170°C (340°F).
  2. Toss bread cubes with olive oil, salt, and pepper. Bake for 10 minutes, until golden and crispy. Let cool.
  3. On a separate tray, roast the almonds for 10 minutes. Let cool.
  4. In a food processor, combine croutons, almonds, and Parmesan. Pulse briefly—don’t overprocess, leave some texture.
  5. Add parsley, basil, chili flakes, and adjust salt and pepper to taste. Pulse again briefly.
  6. Store in a jar in the fridge. This makes more than you’ll need—save the rest for pasta or salads!

🌶️ How to Prepare the Peppers

  1. Halve the kapia peppers lengthwise and remove seeds, cores, and stems.
  2. Lightly oil a large baking dish and lay the pepper halves cut side up, snugly side by side.
  3. Finely chop the garlic and anchovies. Divide evenly among the pepper halves.
  4. Drizzle 1 tsp of chili or olive oil into each pepper.
  5. Halve the cherry tomatoes (leave very small ones whole), toss with salt and oregano, and fill the peppers with 3–4 pieces each.
  6. Drizzle another light coating of olive oil on top.

🔥 Bake

  • Preheat oven to 200°C (390°F)
  • Roast for 30 minutes, then check: the peppers should be soft and the tomatoes lightly charred.
  • If needed, bake another 10–15 minutes.
  • Optional: after turning off the oven, leave the dish inside for another 30 minutes to enhance flavor and dehydrate the tomatoes slightly.

🍽️ Serving

  • Transfer hot or warm peppers to a serving platter.
  • Spoon any pan juices over them.
  • Sprinkle generously with the aromatic breadcrumb mixture.
    • Some crumbs will soak up the juices and form a savory “sauce”, while the almonds stay crunchy.

🧀 Serving Ideas

These roasted peppers are incredibly versatile:

  • Serve as a starter or side at room temperature
  • Pair with grilled steak, baked fish, or halloumi
  • Enjoy with fresh bread to soak up every drop of juice
  • Include in a mezze platter alongside hummus, olives, and cheeses

💬 Final Thoughts

This recipe is a perfect celebration of Mediterranean summer produce—simple, vibrant, and full of texture. The herbed almond breadcrumbs take it from good to unforgettable, while the anchovy and garlic base adds incredible depth. Whether served warm or chilled, it’s a dish that feels elegant but is rustic at heart.