Esta es una exhibición prevé de cómo se va ver la receta de 'Roasted Pepper Halves with Bread Crumb Topping (Peperoni Arrostiti)' imprimido.

Receta Roasted Pepper Halves with Bread Crumb Topping (Peperoni Arrostiti)
by Catherine Pappas

Roasted Pepper Halves with Bread Crumb Topping (Peperoni Arrostiti)

Adapted from: Lidia’s Italian-American Kitchen.

These make a delicious appetizer or side dish.

Enjoy and Cook with Love,

Catherine

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 3 green, yellow or red bell peppers
  • ½ cup seasoned bread crumbs
  • 2 cloves garlic – crushed and chopped
  • 3 tablespoons grated Romano Cheese
  • 3 tablespoons chopped fresh parsley
  • 1 tsp dried thyme
  • ½ tsp crushed hot red pepper, chopped coarsely
  • ½ cup chicken stock
  • ½ cup grated mozzarella
  • Olive oil

Direcciones

  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.