10 large capsicums
extra virgin olive oil
40g home-made coarse breadcrumbs
2 tbsp capers rinsed
6-8 cloves garlic
2 large handfuls of parsley chopped
6-8 tbsp grated parmesan cheese
250ml dry white wine
Cut the capsicums in half, brush olive oil over the bottom of 2 large oven dishes and lay the capsicums, skin down, in a single layer.
Sprinkle with breadcrumbs, capers, minced garlic, parsley, salt and cheese.
Drizzle on the wine and a little oil.
Cover with foil and bake at 200 C for half and hour.
Remove the foil and bake another 30 minutes or till the capsicums look charred and juicy.
Garnish with olives and black pepper.