17 more days people. 17!!! Where did my year go? I’m getting married in 17 days. And I have a pimple on my face. This is a problem.
You know what’s not a problem? Anything with homemade herbed breadcrumbs sprinkled on top. In fact, herbed breadcrumbs really make everything better. You should try it.
I’m kind of a pepper fanatic. I don’t even know why, but I’m just totally into them. Except, of course, green bell peppers. They can be banished from the grocery store for all I care. They are gross. But yellow, orange and red bell peppers are basically awesome. And you should totally make this new side dish. Trust me, you’ll thank me later.
It’s easy. Which, in case you missed Monday’s recipe, is what I’m all about these days. BECAUSE I’M GETTING MARRIED IN 17 DAYS!!!!
So basically, all you do it core and cut up some bell peppers. Throw them on a baking sheet. Drizzle them with a touch of olive oil and let them roast in the oven for a few minutes. While they are becoming soft and delicious in the oven, you should totally make some homemade breadcrumbs that are infused with herbs. Why? Because it’s the right thing to do. And who doesn’t love a bit of toasted bread mixed with butter and then chopped up with herbs? No one that I know.
Then, when the peppers are just a touch soft, you grab them out of the oven, (okay so don’t literally grab them with your bare hand, throw an oven mit on first) and sprinkle with with salt, pepper and the chive and basil bread crumbs and then go sit by yourself in front of the Olympics and eat them. Okay, well I guess you could share these with your friends or family, if you’re into that kinda thing.
- 4 red, yellow or orange bell peppers, cored, seeded, cut into long strips
- 4 tbsp olive oil, divided
- 2 cups day old small pieces of torn crustless ciabatta bread
- 1/4 cup finely chopped chives
- 1/4 cup fresh basil leaves
- 1 garlic clove
- Salt and freshly cracked black pepper to taste
- Preheat oven to 400°.
- Line a baking sheet with parchment paper. Arrange the peppers skin side down on the baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper and roast until tender, about 20 minutes.
- To make the toasted breadcrumbs, place the torn bread into a food processor and whirl for 1-2 minutes until completely broken down. Transfer the breadcrumbs into a large skillet and place over medium heat. Drizzle the bread crumbs with the remaining olive oil and saute until golden brown and crisp.
- Transfer the bread crumbs back into the food processor, along with the chopped chives, basil and garlic and pulse for 1-2 minutes until everything is evenly incorporated.
- Top the roasted peppers with the herbed bread crumbs and serve immediately.
Want a few more pepper recipes!! Check out these fab ones from my fellow Summer Fest peeps!
Jeanette’s Healthy Living: Stuffed Peppers With Quinoa Grilled Vegetables and Pesto Sauce
Cooking With Elise: Roasted Red Pepper Hummus
And Love It Too: Roasted Red Pepper Paleo Hummus
Feed Me Phoebe: Grilled Flank Steak With Gazpacho Sauce
Big Girls Small Kitchen: Seared Pepper Tacos With Pintos and Avocado Crema
Delicious Lean: Peppery Kung Pao
Daily*Dishin: Shrimp and Chorizo With Red Pepper Chermoula Sauce
Napa Farmhouse 1885: Spicy Roasted Red Pepper Dip With Baked Corn Tortillas
Thursday Night Dinner: Black Bean and Sweet Pepper Salad
Cooking Channel: 5 Stuffed Pepper Favorites
HGTV Gardens: Garden to Table: Peppers
Sweet Life Bake: Rajas de Poblano con Elote y Crema
Dishin & Dishes: Bacon, Onion and Green Chile “Jam”
Healthy Eats: Peppers for Breakfast, Lunch and Dinner
FN Dish: Meat and Peppers