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    You are in: Home / Recipes / Roasted Pepper Halves With Bread Crumb Topping Recipe
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    Roasted Pepper Halves With Bread Crumb Topping

    Roasted Pepper Halves With Bread Crumb Topping. Photo by gailanng

    1/1 Photo of Roasted Pepper Halves With Bread Crumb Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Realtor by day, Chef by night's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      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.
    3. 3
      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).
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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).
    8. 8
      Serve hot or room temperature.

    Ratings & Reviews:

    • on June 04, 2012

      55

      Used red bell peppers and vegetable stock and scaled the recipe back for 2 peppers. Very good and much enjoyed. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2011

      55

      Well hello decadence! How are you this evening? Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Pepper Halves With Bread Crumb Topping

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 166.4
     
    Calories from Fat 73
    43%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.1 g
    20%
    Cholesterol 22.8 mg
    7%
    Sodium 447.4 mg
    18%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.9 g
    11%
    Protein 9.3 g
    18%

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