2 red bell peppers (or yellow or orange)
½ cup panko breadcrumbs (or regular breadcrumbs)
2 garlic cloves, minced
¼ cup pine nuts
¼ cup raisins or currants
3-4 sprigs fresh flat-leaf parsley, leaves minced
4 tablespoons olive oil, divided
salt & pepper to taste
Preheat oven to 400 degrees F.
Cut peppers in half lengthwise. Pull off the stems, white membranes, and shake out the seeds. Place peppers cut-side up on a foil-lined sheet pan. Drizzle with a little olive oil, season with salt & pepper. Bake in oven for about 10 minutes until peppers are slightly softened.
Meanwhile, in a small bowl, mix together the breadcrumbs, garlic, pine nuts, raisins or currants, and parsley. Drizzle with some olive oil to moisten, season with salt and pepper.
Fill pre-baked peppers with a thin layer of breadcrumb mixture, dividing mixture evenly among the 4 halves. Place peppers back in the oven and roast for 15-20 minutes until breadcrumb is golden and edges of peppers are slightly browned.