Roasted Pepper Halves with Bread Crumb Topping (Peperoni Arrostiti) Recipe

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3 votes | 2607 views

Adapted from: Lidia’s Italian-American Kitchen.

These make a delicious appetizer or side dish.

Enjoy and Cook with Love,

Catherine

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.54 view details

Directions

  1. Preheat oven to 375 degrees:
  2. Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of garlic. Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish. Drizzle a tablespoon of olive oil over the peppers.
  3. Stir the bread crumbs, 3 tablespoons of the oil, the grated Romano cheese, 2 tablespoons of the parsley, the thyme, and he crushed red pepper together in a small bowl. Divide the crumb mixture among the peppers. Scatter the other clove of garlic evenly over the peppers.
  4. Pour in the stock and cover the dish tightly with aluminum foil. Bake until the peppers are tender, about 20 minutes.
  5. 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.
  6. 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.
  7. Serve hot or room temperature.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 6 servings
Calories 96  
Calories from Fat 40 42%
Total Fat 4.61g 6%
Saturated Fat 2.62g 10%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 246mg 10%
Potassium 62mg 2%
Total Carbs 7.55g 2%
Dietary Fiber 0.6g 2%
Sugars 0.74g 0%
Protein 5.95g 10%
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Reviews

  • sheriep
    This was a great tasting recipe! It's from the book "Lidia's Italian-American Kitchen". I borrowed it from the library but returned it without writing the recipe down so when I found it here, I knew I had to make it right away. Glad I did. It's awesome.
    I've cooked/tasted this recipe!

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