Roasted Peppers With Bread Crumbs Food

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
• Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
• Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

ROASTED PEPPER LINGUINE WITH CRISP CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
• Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
• Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

ROASTED PEPPER HALVES WITH BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees.
• Drizzle the bottom of a baking dish with 2 tablespoons of olive oil and one clove of the garlic. I use a basting brush to spread everything around evenly.
• Cut the peppers in half. Pull out the cores, stems and seeds. Arrange the peppers side by side in the prepared dish with the insides facing up. Drizzle a tablespoon of olive oil over the peppers. (I use a sprayer and spray the oil over them).
• Stir the bread and cracker crumbs, the other 3 cloves of garlic, 3 tablespoons of olive oil, Romano cheese, 2 tablespoons of parsley, the thyme, and the crushed red pepper together in a small bowl. Spoon the crumb mixture over the tops of the peppers.
• Pour the stock into the bottom of the dish and cover tightly with aluminum foil. Bake until the peppers are tender, about 30-40 minutes.
• 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 20 minutes.
• 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. (I always skip this step).
• Serve hot or room temperature.

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)

Steps:

• Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
• Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
• Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
• Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
• Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

ROASTED PEPPER HALVES WITH BREAD CRUMB TOPPING

Steps:

• Preheat the oven to 375° F. Drizzle the bottom of a 13 × 9-inch baking dish with 1 tablespoon of the olive oil. (If you're using the infused oil, spoon a few of the garlic pieces into the dish as well.) Cut the peppers in half through the stems. Pull out the cores, stems, and seeds and, using a paring knife, cut out the ribs. Arrange the peppers side by side in the prepared dish. Drizzle 1 tablespoon of the olive oil over the peppers and season them with salt.
• Stir the bread crumbs, the remaining 3 tablespoons of the oil, the grated cheese, 2 tablespoons of the parsley, the thyme, and the crushed red pepper 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 the remaining 1 tablespoon parsley into the juices in the baking pan, then spoon the juices over the peppers. Serve the peppers hot or at room temperature.

PASTA WITH FRIED PEPPERS & BREAD CRUMBS

Steps:

• Heat oven to 325˚F.
• Bake bread cubes until hard, about 15 minutes.
• Transfer to a food processor; process into coarse crumbs.
• Heat 1/4 cup oil in a 12" skillet over medium heat.
• Add crumbs; cook, stirring occasionally, until golden, 8-10 minutes.
• Transfer crumbs to a bowl.
• Wipe out skillet; heat remaining oil over medium-high heat.
• Add chiles and toast, turning once, about 45 seconds.
• Transfer to a plate; let cool.
• Tear chiles into 1" pieces.
• Reserve oil in skillet.
• Set reserved skillet over medium heat and add anchovies; cook, breaking them apart with a wooden spoon, for 1 minute.
• Add garlic and tomatoes; cover; cook, stirring occasionally, until tomatoes soften and burst, about 10 minutes.
• Mash tomatoes and season with salt and pepper.
• Remove from heat and set aside.
• Bring a 6-qt. pot of salted water to a boil.
• Add pasta; cook until al dente, about 10 minutes.
• Drain, reserving 1⁄4 cup water.
• Transfer pasta and water to reserved skillet of tomatoes over high heat.
• Toss to combine; cook until sauce thickens, 1-2 minutes.
• Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil.
• Enjoy!

PEPPERS WITH ALMOND-GARLIC BREAD CRUMBS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pulse almonds, bread, and garlic in a food processor until finely chopped. Transfer to a bowl and stir in parsley, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
• Put half of peppers, alternating colors, in an oiled 9-inch glass or ceramic pie plate and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with half of almond mixture. Repeat layering and bake until hot and crumbs are golden, 20 to 25 minutes.