Roasted Peppers with Parm Breadcrumbs

Roasted Peppers with Parm Breadcrumbs
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.
Cuisine: American
Recipe type: Main dish
  • 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
  1. 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.
  2. Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
  3. 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.
  4. Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
  5. Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
  6. Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
  7. Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.

Watch the recipe video here:

Basically just an excuse to eat breadcrumbs by the handful, TBH.Make it:

Posted by Bon Appétit Magazine on Sunday, June 9, 2019



The Chef