Oven Roasted Peppers with Herbed Breadcrumbs
Servings: 4
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.