Roasted Peppers with Parm Breadcrumbs

basically bell pepper panko parmesan lemon parsley red pepper

Lauren Schaefer

4 servings

Source

Ingredients

3 bell peppers, any color

4 Tbsp. extra-virgin olive oil, divided

¾ tsp. kosher salt, divided

1 cup panko (Japanese breadcrumbs)

½ cup finely grated Parmesan

1 tsp. garlic powder

1 lemon

4 sprigs parsley

1 tsp. Aleppo-style or other mild red pepper flakes

Method

Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.

Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.

Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.

Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.

Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.

Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.

Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.