Roasted Peppers With Bread Crumbs Recipes

ROASTED PEPPER HALVES WITH BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees.
• Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of the garlic. I use a basting brush to spread everything around evenly.
• Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish with the insides facing up. Drizzle a tablespoon of olive oil over the peppers. (I use a sprayer and spray the oil over them).
• Stir the bread and cracker crumbs, the other 3 cloves of garlic, 3 tablespoons of olive oil, Romano cheese, 2 tablespoons of parsley, the thyme, and the crushed red pepper together in a small bowl. Spoon the crumb mixture over the tops of the peppers.
• Pour the stock into the bottom of the dish and cover tightly with aluminum foil. Bake until the peppers are tender, about 30-40 minutes.
• 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 20 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. (I always skip this step).
• Serve hot or room temperature.

RIGATONI WITH RED PEPPER, ALMONDS, AND BREAD CRUMBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
• Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat the oven to 500°F.
• Place the cauliflower florets in a 9 × 13-inch baking dish. Add the olive oil and salt and toss, making sure the cauliflower is well coated.
• Roast until the edges of the cauliflower begin to brown, about 15 minutes. Toss the cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove the cauliflower from the oven and transfer to a large mixing bowl. Add the cherry peppers, pepper juice, and parsley and toss to thoroughly combine. Add salt to taste.
• Transfer the cauliflower to a serving dish and sprinkle with the crushed croutons just before serving to ensure that they stay crispy.

ROASTED CAULIFLOWER WITH HOT CHERRY PEPPERS AND BREAD CRUMBS

Steps:

• Preheat oven to 500 degrees.
• Place cauliflower florets in a small roasting pan. Add olive oil and salt and toss until cauliflower is well coated.
• Transfer baking dish to oven and roast until edges begin to brown, about 15 minutes. Toss cauliflower and continue to roast, tossing every 5 minutes, until tender but firm and well browned all over, about 10 minutes.
• Remove cauliflower from oven and transfer to a large mixing bowl. Add cherry peppers, pepper juice, and parsley; toss to combine and season with salt. Transfer to a serving dish and sprinkle with crushed croutons just before serving.

ROASTED PEPPER LINGUINE WITH CRISP CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
• Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
• Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

ROASTED PEPPER HALVES WITH BREAD CRUMB TOPPING

Steps:

• Preheat the oven to 375° F. Drizzle the bottom of a 13 × 9-inch baking dish with 1 tablespoon of the olive oil. (If you're using the infused oil, spoon a few of the garlic pieces into the dish as well.) Cut the peppers in half through the stems. Pull out the cores, stems, and seeds and, using a paring knife, cut out the ribs. Arrange the peppers side by side in the prepared dish. Drizzle 1 tablespoon of the olive oil over the peppers and season them with salt.
• Stir the bread crumbs, the remaining 3 tablespoons of the oil, the grated 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, making an even coating over the pepper halves. Pour in the stock and cover the dish tightly with aluminum foil. Bake until the peppers are tender, about 20 minutes.
• Remove the foil and continue baking until the crumbs are lightly browned, about 10 minutes. Transfer the peppers to a serving platter, stir the remaining 1 tablespoon parsley into the juices in the baking pan, then spoon the juices over the peppers. Serve the peppers hot or at room temperature.