a tablespoon of white wine vinegar
a teaspoon of sugar
30g of breadcrumbs
a fistful of chopped parsley
a fistful of capers
Wash the peppers and cut into strips. Put them in a pan with some oil, salt and cover. Cook for about 15 minutes, stirring occasionally. Then remove the lid and add the vinegar. Turn up the heat where it can evaporate and add the sugar. Stir the peppers and you switch off the fire.
In a separate pan, saute a few minutes a minced clove of garlic, breadcrumbs, capers and parsley in a little oil. Add the peppers and stir everything together.