Arrange the peppers (yellow and red) on the baking sheet covered with baking paper. Transfer to the oven and cook at 190°C for 30 minutes.
Once the peppers are cooked, transfer them to the baking dish and cover with cling film. Leave to rest for 15 minutes. After 15 minutes, peel them and set aside.
Add the bread to the food processor and blend to obtain breadcrumbs. Transfer to the bowl.
In a bowl with the bread, add the parmesan, parsley, capers, cherry tomatoes, basil, pepper and salt and mix everything together.
Arrange the peppers on the baking sheet covered with baking paper and cover them with the bread mixture.
Add a drizzle of olive oil to the peppers and transfer to the oven. Cook at 190°C for 20 minutes
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