Roasted Peppers with Herbed Breadcrumbs
By LRay
Roasted Peppers with Herbed Breadcrumbs
Peppers are roasted until sweet and tender before they’re topped with herb-flecked breadcrumbs. Serve warm or at room temperature as a side dish or an antipasto.
6–8 servings
Recipe by The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.">The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.
Photograph by David Loftus
August 2012
- 6
Ingredients
- 4 yellow bell peppers, cored, seeded, quartered lengthwise
- 6 tablespoons extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 2 cups small pieces of torn crustless white bread (such as ciabatta or sourdough; about 1/4 loaf)
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup fresh basil leaves
- 1 tablespoon fresh oregano leaves
- 1 garlic clove, minced
Preparation
Step 1
Preparation
Preheat oven to 400°. Line a rimmed baking sheet with foil. Combine peppers and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to evenly coat. Place peppers, skin side up, on prepared baking sheet; cover tightly with foil. Roast until completely tender and wilted, 25–30 minutes.
Meanwhile, pulse bread, parsley, basil, oregano, garlic, and 3 Tbsp. oil in a food processor until fine, bright-green breadcrumbs form (you should have about 1 cup). Season to taste with salt and pepper; set aside. Uncover peppers and turn skin side down. Divide breadcrumb mixture among peppers. Drizzle topping with remaining 1 Tbsp. oil.
Roast, uncovered, until peppers begin to caramelize and breadcrumbs turn a deep golden brown, 30–40 minutes. (Peppers will start to get very dark on the bottom—that’s okay.) Transfer peppers to a serving plate. Serve warm or at room temperature. DO AHEAD Peppers can be made 4 hours ahead. Let stand at room temperature.
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