1. Drain the oil from the sweet Italian peppers and rinse well under running water.
2. Toss the crumbled bread, the walnut sauce, the dried tomatoes cut into julienne strips and the chopped parsley in a frying pan with 10 g of olive oil .
3. Gather up the bread mixture that forms and keep hot in a container.
4. In the same pan, sweat the onion cut in to very thin strips with the rest of the olive oil.
5. Add the drained sweet Italian peppers and allow the flavours to blend.
6. Place the piping hot sweet Italian peppers on a serving dish and sprinkle with the bread mixture.