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Oven Roasted Peppers with Herbed Breadcrumbs

Author: Gaby Dalkin

Ingredients

  • 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

Instructions

  • 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.