Prepare the peppers by cutting around the core. Pull out stalk and discard along with seeds (simply shake upside down!). Place peppers upside-down in a roasting tin (this method eliminates as much liquid as possible) and roast in a hot oven until skins begin to bubble and blacken. Remove and place in a bowl, covering immediately with cling film. Leave to cool. The skins will be easily removable.
Remove and discard both skins and any remaining seeds. Pull flesh into strips.
In a deep-frying pan, heat olive oil (you can be quite generous with it) and lightly fry olives, capers and smashed garlic cloves over a low flame. Add peppers to the infused oil then turn heat up. Continue to cook for another 5 minutes and taste for seasoning. Place pepper mixture on serving dish.
Place frying pan back on heat and fry breadcrumbs till they are golden brown and have soaked up all the flavoursome oil in the pan. Sprinkle on top of the peppers, along with fresh herbs.
Serve at room temperature as an antipasto, contorno (side dish) or alone with bread.