3 ounces day-old country bread, crusts cut off and bread cubed
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
Basil leaves, for garnish
How to Make It
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.
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.
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.
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