ROASTED PEPPERS WITH BREAD CRUMBS

ROASTED PEPPERS WITH BREAD CRUMBS image

Yield 6 appetizer servings

Number Of Ingredients 12

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6 large banana peppers or Hungarian wax peppers
5 T extra-virgin olive oil
salt and freshly ground pepper
1/2 c fine, dry bread crumbs or panko
1/4 c grated parmigiano-reggiano
3 T finely chopped fresh italian parsley
1 1/2 t chopped fresh lemon thyme (1 t dried thyme)
1 t dried oregano
1 t hot red chili flakes, coarsely chopped
4 cloves garlic, finely chopped
6 anchovy fillets, finely chopped
1/2 c chicken broth

Steps:

Preheat oven to 375 Cut the stem ends off the peppers, slice the peppers in half lengthwise and remove the seeds and ribs. Drizzle the bottom of a 9X13 baking dish with 1 T olive oil. Arrange the peppers side by side, cut side down, in the prepared dish. Drizzle the peppers with 1 T of the olive oil and season with salt and black pepper. Stir the bread crumbs, the remaining 3 T olive oil, grated cheese, 2 T parsley, thyme, oregano, hot red chili flakes, chopped garlic and the chopped anchovy fillets together in a small bowl. Divide the crumb mixture among the peppers, making an even coating over the pepper halves. Pour in the stock and cover the dish tightly with aluminum foil. Bake until the peppers are tender, about 20 minutes. Remove the foil and continue baking until the crumbs are lightly browned, about 10 minutes. Transfer the peppers to a serving platter, stir in the remaining 1 T parsley into the juice in the baking dish and then spoon the juices over the peppers. Serve the peppers hot or at room temperature.