roasted peppers with herbed breadcrumbs

 triple threat! — in food, not in hollywood ::::

This is my triple treat.  It’s vegan (and thus under the umbrella of vegetarian), dairy-free, and gluten-free (if you use rice-based panko). If you are one of the lucky with a garden bursting with peppers this summer, this is a great way to enjoy them. I could eat my weight in raw sweet peppers, but sometimes a sprinkle of crunchy panko on a soft roasted pepper far outweighs that desire.

My pepper plants are not so cooperative this year, one of the two plants looking forlorn, never quite recovering from a nibble from the blasted snails this summer. The other plant still looks juvenile, its leaves young and tender (stay away, snails!). I succumbed to the grocery store and farmers’ market peppers after seeing this recipe in my most recent bon appetit  magazine.

 This does involve a hot oven on a summer day, so beware if you are one of the many suffering in this year’s heatwave. Consider a grill experiment, if you can fashion a set-up for roasting and can determine the temperature to be around 400 degrees F.

These taste great warm or at room temperature, brought on a pretty plate for a pot luck or picnic. They’ll go fast, so nicking a few before your meal is totally acceptable. (I did my fair share, and have no regrets. And made another batch.)

roasted peppers with herbed breadcrumbs
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4-6 large colored peppers (I used red, orange, and yellow), cored, seeded, quartered lengthwise*
  • 6 tablespoons olive oil, divided
  • sea salt and black pepper
  • 2 cups panko breadcrumbs (oyster crackers or pita chip dregs also work, but you may not need any salt, depending on their saltiness)
  • 1 cup flat-leaf parsley leaves, gently packed
  • 1 cup fresh basil leaves, gently packed
  • 2 teaspoons dry oregano leaves (or 1 tablespoon fresh)
  • 1 garlic clove, minced
  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil (or use a silicon mat, like I did).
  2. Combine peppers with 2 tablespoons olive oil. Season with salt and pepper; toss to coat evenly.
  3. Place peppers, skin side up, on prepared baking sheet; cover tightly with foil. Roast until completely tender and wilted, about 25-30 minutes.
  4. Meanwhile, pulse bread, parsley, basil, oregano, garlic, and 3 tablespoons oil in a food processor until fine, bright green breadcrumbs form. Season to taste with salt and pepper. Set aside.
  5. Uncover peppers and turn skin side down. Divide breadcrumb mixture among peppers. Drizzle topping and remaining 1 tablespoon olive oil.
  6. Roast, uncovered, until peppers begin to caramelize and breadcrumbs turn a deep golden brown, 30-40 minutes. (Peppers will start to darken on the bottom -- that's okay.)
  7. Transfer peppers to a serving plate.
  8. Serve warm or at room temperature. These can be made 4 hours in advance and be kept at room temperature.
* The amount of breadcrumbs you use will depend on the size of your peppers. The crumb mixture freezes well, so no worries if you end up with extra.


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