Basically just an excuse to eat breadcrumbs by the handful, TBH. Great hot and at room temperature, these make a great, low-stress addition to an antipasti meat and cheese plate.
Ingredients
4 servings
3
4
¾
1
½
1
1
4
1
Preparation
-
Step 1
Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.
Step 2
Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
Step 3
Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.
Step 4
Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
Step 5
Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
Step 6
Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
Step 7
Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.