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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Roasted Pepper Halves with Crumb Topping An updated Italian Classic from Lidia Bastianich. Ingredients:
5 tablespoons garlic-infused olive oil |
3 red bell peppers |
salt |
1/2 cup fine dry breadcrumb |
3 tablespoons grated parmigiano-reggiano cheese |
3 tablespoons chopped parsley |
1 1/2 teaspoons chopped thyme |
1/2 teaspoon crushed hot pepper |
1/2 cup chicken stock |
Directions:
1. Preheat oven to 350.
2. Drizzle the bottom of a 13x9 baking dish with 1 tablespoon of the olive oil.
3. Cut the peppers in half, removing stems, seeds and ribs.
4. Arrange peppers in dish and drizzle them with the remaining oil.
5. Stir together the crumbs, 2 tablespoons of the parsley, thyme and hot pepper.
6. Divide the crumb mixture amongst the pepper halves.
7. Pour the stock around the peppers.
8. Cover dish tightly with aluminum foil.
9. Bake until peppers are tender, around 20 minutes.
10. Remove foil and continue baking until the crumbs are lightly browned, about 10 minutes.
11. Transfer the peppers to a serving dish.
12. Add the remaining parsley to the cooking juice and spoon it over the peppers.
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