ROASTED PEPPER HALVES WITH BREAD CRUMB TOPPING
Steps:
- Preheat the oven to 375° F. Drizzle the bottom of a 13 × 9-inch baking dish with 1 tablespoon of the olive oil. (If you're using the infused oil, spoon a few of the garlic pieces into the dish as well.) Cut the peppers in half through the stems. Pull out the cores, stems, and seeds and, using a paring knife, cut out the ribs. Arrange the peppers side by side in the prepared dish. Drizzle 1 tablespoon of the olive oil over the peppers and season them with salt.
- Stir the bread crumbs, the remaining 3 tablespoons of the oil, the grated cheese, 2 tablespoons of the parsley, the thyme, and the crushed red pepper together in a small bowl. Divide the crumb mixture among the peppers, making an even coating over the pepper halves. Pour in the stock and cover the dish tightly with aluminum foil. Bake until the peppers are tender, about 20 minutes.
- Remove the foil and continue baking until the crumbs are lightly browned, about 10 minutes. Transfer the peppers to a serving platter, stir the remaining 1 tablespoon parsley into the juices in the baking pan, then spoon the juices over the peppers. Serve the peppers hot or at room temperature.
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Kenny Snapp
[email protected]Overall, I really enjoyed this dish and would definitely make it again.
Saul Hernandez
[email protected]I'm not sure what I did wrong, but my roasted peppers came out too soggy.
aisa semu
[email protected]This dish is a great way to use up leftover bread.
GAMING9 PUSH
[email protected]I'm going to try making these roasted peppers with different types of peppers next time.
Ifeholuwah Adebisi
[email protected]These roasted peppers are a healthy and delicious snack.
Flying Birds
[email protected]I've never made roasted peppers before, but this recipe was easy to follow and the results were delicious.
Imran Chughtai
[email protected]This is a great recipe for a party or potluck.
Abdullah Arif
[email protected]I'm not a big fan of roasted peppers, but I really enjoyed this dish.
Sheri Purdue
[email protected]These roasted peppers are a great way to add some color and flavor to your next meal.
Afzaal Akhtar
[email protected]I'm definitely going to make this dish again!
Mahmoud Sherif
[email protected]The leftovers of this dish were even better the next day.
Puleng Maremane
[email protected]I served these roasted peppers with a side of grilled chicken, and it was a delicious meal.
SaaD Noul
[email protected]This dish is also great for vegetarians.
Yawa of the Day
[email protected]I roasted the peppers for a bit longer than the recipe called for, and they came out perfectly caramelized.
hayden deese
[email protected]These roasted peppers are a great way to use up leftover peppers.
Alexia Lopez
[email protected]I found that using a combination of breadcrumbs and grated Parmesan cheese made the topping even more flavorful.
Isaias Rosales
[email protected]The roasted peppers were delicious, but the breadcrumb topping was a bit too dry for my taste.
Shrawan Chaulagain
[email protected]This is a great recipe for a quick and easy appetizer or side dish.
SUTHA RUPAN
[email protected]I've made this dish several times now, and it's always a winner. The combination of roasted peppers, breadcrumbs, and herbs is just irresistible.
RANA SUNNY
[email protected]These roasted pepper halves were a hit at our last party! The breadcrumb topping was perfectly crispy and flavorful, and the peppers were roasted to perfection.