Roasted Peppers with Garlicky Breadcrumbs

Mimi Thorisson tops sweet roasted peppers with her deliciously garlicky and salty homemade breadcrumbs.

  • Total Time:
  • Servings: 6

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Ingredients

  • 8 mixed bell peppers (3 1/2 pounds)
  • 3 ounces day-old country bread, crusts cut off and bread cubed
  • 4 garlic cloves, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • Basil leaves, for garnish

How to make this recipe

  1. Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.

  2. Meanwhile, in a food processor, pulse the bread until it is finely chopped. Add the garlic and pulse until breadcrumbs form; you should have about 1 1/2 cups. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes. Transfer the breadcrumbs to a paper towel–lined plate and season with salt. Wipe out the skillet.

  3. Peel and seed the peppers, then cut them into 1/2-inch strips. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Season with salt and pepper. Transfer the peppers to a large bowl or platter and garnish with basil. Serve the breadcrumb topping on the side, for sprinkling.

Contributed By Photo © Oddur Thorisson Published February 2015





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