Basically just an excuse to eat breadcrumbs by the handful, TBH. Great hot and at room temperature, these make a great, low-stress addition to an antipasti meat and cheese plate.
Ingredients
3 bell peppers, any color
4 Tbsp. extra-virgin olive oil, divided
¾ tsp. kosher salt, divided
1 cup panko (Japanese breadcrumbs)
½ cup finely grated Parmesan
1 tsp. garlic powder
1 lemon
4 sprigs parsley
1 tsp. Aleppo-style or other mild red pepper flakes
Instructions
Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.
Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.
Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/roasted-peppers-with-parm-breadcrumbs/