Peperoni Arrostiti

Roasted Pepper Halves with Crumb Topping An updated Italian Classic from Lidia Bastianich.

• Ready In: 40 mins
• Serves: 6

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.