ROASTED PEPPER HALVES WITH BREAD CRUMB TOPPING

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Roasted Pepper Halves With Bread Crumb Topping image

This is a fantastic recipe. It's one that my husband really loves. Most men seem to love peppers, don't they? It originally came from the cookbook "Lidia's Italian-American Kitchen" by Lidia Bastianich. I've tweaked it a little for our tastes and made some changes to make it a little bit simpler to do. You can serve them hot or at room temp. for an appetizer or a wonderful, tasty side dish. I use them both ways.

Provided by Realtor by day

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 bell peppers (I use red ones)
1/2 cup seasoned bread crumbs
1/2 cup crushed garlic flavored Club crackers
4 garlic cloves, minced
3 tablespoons grated romano cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme (optional)
1/4 teaspoon crushed red pepper flakes, chopped coarsely
1/2 cup chicken stock
1 cup grated mozzarella cheese
olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of the garlic. I use a basting brush to spread everything around evenly.
  • Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish with the insides facing up. Drizzle a tablespoon of olive oil over the peppers. (I use a sprayer and spray the oil over them).
  • Stir the bread and cracker crumbs, the other 3 cloves of garlic, 3 tablespoons of olive oil, Romano cheese, 2 tablespoons of parsley, the thyme, and the crushed red pepper together in a small bowl. Spoon the crumb mixture over the tops of the peppers.
  • Pour the stock into the bottom of the dish and cover tightly with aluminum foil. Bake until the peppers are tender, about 30-40 minutes.
  • Remove the foil and evenly scatter the grated mozzarella over the peppers. Continue baking until the crumbs are lightly browned and the mozzarella is melted, about 20 minutes.
  • Transfer the peppers to a serving platter, stir the remaining 1 tablespoon of parsley into the juices in the baking pan, then spoon the juices over the peppers. (I always skip this step).
  • Serve hot or room temperature.

Nutrition Facts : Calories 166.5, Fat 8.1, SaturatedFat 4.2, Cholesterol 22.8, Sodium 447.4, Carbohydrate 14.4, Fiber 1.7, Sugar 2.9, Protein 9.3

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