Adapted from: Lidia’s Italian-American Kitchen
3 green, yellow or red bell peppers
½ cup seasoned bread crumbs
1 clove garlic – crushed and chopped
3 tablespoons grated Romano Cheese
3 tablespoons chopped fresh parsley
1 tsp dried thyme
½ tsp crushed hot red pepper, chopped coarsely
½ cup chicken stock
½ cup grated mozzarella
Preheat oven to 375 degrees:
Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of crushed garlic. Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish. Drizzle one tablespoon of olive oil over the peppers.
Stir the bread crumbs, 3 tablespoons of the oil, the grated Romano cheese, 2 tablespoons of the parsley, the thyme, and the crushed red pepper together in a small bowl. Divide the crumb mixture among the peppers.
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 10 minutes.
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.
Serve hot or room temperature.
These make a delicious appetizer or side dish.
Enjoy and Cook with Love,
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