Roasted Pepper Halves with Bread Crumb Topping
Bring vibrant flavors to your table with these Roasted Pepper Halves with Bread Crumb Topping—a simple yet elegant dish that's perfect for weeknight dinners or entertaining. Sweet, roasted bell peppers serve as the canvas for a savory breadcrumb mixture infused with garlic, Parmesan cheese, fresh parsley, and a touch of olive oil. The topping bakes to golden perfection, creating an irresistible crispy crust that contrasts beautifully with the tender peppers. Ready in just 45 minutes, this colorful roasted pepper recipe is as easy to prepare as it is delightful to eat. Serve warm or at room temperature for a versatile side dish or vegetarian appetizer that’s sure to impress.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut each bell pepper in half lengthwise and remove the seeds and membranes. Place the pepper halves cut side up on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the pepper halves and sprinkle them lightly with a pinch of salt. Roast in the oven for 20 minutes, or until they begin to soften.
While the peppers are roasting, prepare the breadcrumb topping. In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the optional red pepper flakes. Mix well until the mixture is evenly coated and crumbly.
Once the peppers have softened, remove them from the oven. Spoon the breadcrumb mixture evenly into the pepper halves, pressing gently to adhere.
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the tops are golden brown and crispy.
Remove the peppers from the oven and let them cool for 5 minutes before serving. Garnish with extra parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 34.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
