Ingredients
-
3
-
1/2
-
1/2
-
4
-
3
-
3
-
1/2
-
1/4
-
1/2
-
1
-
-
-
-
-
Directions
Roasted Pepper Halves With Bread Crumb Topping,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. use them both ways.,Used red bell peppers and vegetable stock and scaled the recipe back for 2 peppers. Very good and much enjoyed. Thanks!,Well hello decadence! How are you this evening? Made for PRMR.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Drizzle the Bottom of a Baking Dish With 2 Tablespoons of Olive Oil and One Clove of the Garlic. use a Basting Brush to Spread Everything Around Evenly. |
|
3
Done
|
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. (use a Sprayer and Spray the Oil Over Them). |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Serve Hot or Room Temperature. |
