Chef Paulette's Roasted Peppers w Crispy Breadcrumbs - WSMV News 4

Chef Paulette's Roasted Peppers w Crispy Breadcrumbs

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Serves 4

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.



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