Roasted Pepper Halves With Bread Crumb Topping

By shauna

Ingredients

• 5 Tbsp. Extra-Virgin Olive Oil
• 3 Red or Yellow Bell Peppers
• Salt
• 1/2 C. Fine Dry Bread Crumbs
• 3 Tbsp. Grated Grana Padano Cheese
• 3 Tbsp. Italian Flat-Leaf Parsley, chopped
• 11/2 tsp. Fresh Thyme, chopped
• 1/2 tsp. Red Pepper Flakes
• 1/2 C. Chicken Stock

Details

Servings 6

Preparation

Step 1

Preheat oven to 375. Drizzle the bottom of a 13x9-in. baking dish with 1 Tbsp. of the olive oil. Cut the peppers in half through the stems. Pull out the cores, stems, seeds & using a paring k nife, cut out the ribs. Arrange the peppers side by side in the prepared dish. Drizzle 1 Tbsp. of the olive oil over the peppers & season them with salt. In a sm. bowl, stir together the bread crumbs, the remaining 3 Tbsp. oil, the grated cheese, 2 Tbsp. of the parsley, the thyme & the red pepper. Divide the crumb mixture among the peppers, making an even coating over the pepper halves. Pour in the stock & cover the dish tightly with aluminum foil. Bake till the peppers are tender, about 20 min. Remove the foil & continue baking till the crumbs are lightly browned, about 10 min. Transfer the peppers to a serving platter, stir the remaining 1 Tbsp. parsley into the juices in the baking pan, then spoon the juices over the peppers. Serve the peppers hot or at room temp.