Peperoni con la mollica is a traditional Italian dish made with sautéed bell peppers, breadcrumbs, and fresh herbs. It can be served as a side or appetizer for a casual meal.

Peperoni con la mollica in a serving platter.

This dish is a summer favorite here in Italy and one of the best ways to use stale bread. Every region have their own version and add local ingredients to make it more rich and flavorful.

What I love most about peperoni con la mollica is how it changes as it sits. When you first make it, the breadcrumbs are still a little crispy, clinging to the soft peppers. But if you’re patient (and believe me, it’s worth it), by the next day the crumbs have soaked up all those sweet pepper juices, turning into something even more delicious.

Honestly, I always make extra just to have leftovers. Here’s my family recipe, hope you enjoy it!

Ingredients

Bell peppers: use red and yellow for the sweetest, richest flavor.
Bread: pick a bread with a good crumb; avoid soft white breads like dinner rolls. We usually prefer stale bread.
Onion: adds a mild sweetness and depth to the peppers.
Garlic: brings a fragrant, savory touch.
Fresh herbs: basil and parsley.
Oil: extra virgin olive oil is the best option.
Parmigiano cheese: adds a savory, nutty finish to the dish.
Salt and pepper: to taste.

How To Make Peperoni con la Mollica

First things first: grab your bell peppers. Here we always go for red and yellow ones because they’re sweeter and look so cheerful on the plate.

Cut them into small chunks, about ½ inch wide and then also slice up a small red onion nice and thin.

Bell peppers cut into small squares in a bowl, and the onion sliced on a cutting board.

Now toss your stale bread cubes into a food processor along with a clove of garlic, a handful of basil and parsley, and pulse until it looks nice and crumbled.

Don’t over-blend, we want texture, not powder!

The mixture of breadcrumbs and herbs in a food processor.

Heat a good glug of extra virgin olive oil in a big pan over medium heat. Toss in the sliced onion and let it cook until it turns soft and a little translucent.

Now add the chopped bell peppers. Season generously with salt and pepper and stir them around for 2–3 minutes so they get coated in all that olive oil goodness.

Here’s the key part to getting those peppers melt-in-your-mouth tender: pour in about ½ cup of water, cover the pan, and lower the heat to medium-low.

Let everything simmer for about 15 minutes, stirring once in a while, until the peppers are beautifully soft and most of the water has cooked off. You want the peppers juicy but not swimming in liquid.

The cooked onions and peppers mixture in a pan.

While that’s happening, let’s make magic with the crumbs. In a smaller pan, heat a little oil over medium heat.

Add the breadcrumb mixture and stir it often, you want it golden and crispy, not burned. Your nose will tell you when it’s ready, it’ll smell nutty and toasty and just heavenly.

The breadcrumbs and herbs golden and crispy in a small pan.

When the peppers are done, turn off the heat and toss in the toasted crumbs. Stir everything together for a minute or two until the breadcrumbs soak up all those peppery juices and every bite looks deliciously coated.

Don’t forget: this is where you can also sprinkle in a little Parmigiano cheese if you want to go full Roman nonna-style (and I always do).

Breadcrumbs and bell peppers cooked in a pan.

Spoon everything onto a platter and top with a few more fresh herbs if you’re feeling fancy.

You can serve it warm (not hot from the pan!) or let it sit and enjoy it at room temperature.

Recipe Variations & Small Tips

If you like a little sweetness to balance out the peppers, try adding a handful of raisins. They’ll plump up and give the dish a lovely contrast to the savory breadcrumbs. It’s a combination I’ve seen in some regions of Italy, and it adds a nice depth of flavor.
Capers are another great addition if you want a little tangy punch. They’ll bring a pop of briny flavor that cuts through the richness of the olive oil and breadcrumbs.
Pine nuts are perfect if you want to give the dish a little extra richness and texture.

Italian peperoni con la mollica (peppers and breadcrumbs) in a platter.

Serving

In Italy, we love peperoni con la mollica for how versatile it is! You can often find it served in restaurants as a side dish or appetizer, but it’s really something we enjoy at home too.

It pairs wonderfully with grilled seafood like calamari or scampi, but it’s just as delicious with grilled chicken or a juicy steak.

At home (like in many other Italian households), we often enjoy this dish as a simple meal, maybe paired with a glass of prosecco during those hot days of summer.

It’s one of those dishes that feels effortless but still brings everyone together around the table. Whether you’re serving it to guests or making it for yourself, peperoni con la mollica always has a way of making any meal feel a little more special.

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