{"id":7206,"date":"2024-04-26T13:43:42","date_gmt":"2024-04-26T13:43:42","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/roasted-peppers-with-parm-breadcrumbs\/"},"modified":"2024-07-30T08:29:40","modified_gmt":"2024-07-30T08:29:40","slug":"roasted-peppers-with-parm-breadcrumbs","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/roasted-peppers-with-parm-breadcrumbs\/","title":{"rendered":"Roasted Peppers with Parm Breadcrumbs"},"content":{"rendered":"

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.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

3<\/p>\n

bell peppers, any color<\/div>\n

4<\/p>\n

Tbsp. extra-virgin olive oil, divided<\/div>\n

\u00be<\/p>\n

tsp. kosher salt, divided<\/div>\n

1<\/p>\n

cup panko (Japanese breadcrumbs)<\/div>\n

\u00bd<\/p>\n

cup finely grated Parmesan<\/div>\n

1<\/p>\n

tsp. garlic powder<\/div>\n

1<\/p>\n

lemon<\/div>\n

4<\/p>\n

sprigs parsley<\/div>\n

1<\/p>\n

tsp. Aleppo-style or other mild red pepper flakes<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 450\u00b0. Place 3 bell peppers<\/strong> upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.<\/p>\n

    \n

     <\/p>\n

    <\/div>\n

     <\/p>\n<\/div>\n

    Step 2<\/h4>\n

    Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil<\/strong>; season with \u00bd tsp. salt<\/strong>.<\/p>\n

    \n

     <\/p>\n

    <\/div>\n

     <\/p>\n<\/div>\n

    Step 3<\/h4>\n

    Gently mix 1 cup panko<\/strong>, \u00bd cup Parmesan<\/strong>, 1 tsp. garlic powder<\/strong>, 2 Tbsp. oil<\/strong>, and remaining \u00bc tsp. salt<\/strong> with your hands in a medium bowl.<\/p>\n

    \n

     <\/p>\n

    <\/div>\n

     <\/p>\n<\/div>\n

    Step 4<\/h4>\n

    Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil<\/strong>.<\/p>\n

    \n

     <\/p>\n

    <\/div>\n

     <\/p>\n<\/div>\n

    Step 5<\/h4>\n

    Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18\u201322 minutes. Let cool slightly.<\/p>\n

    Step 6<\/h4>\n

    Meanwhile, slice 1 lemon<\/strong> into wedges and set aside. Pick leaves from 4 parsley sprigs<\/strong> and coarsely chop.<\/p>\n

    \n

     <\/p>\n

    <\/div>\n

     <\/p>\n<\/div>\n

    Step 7<\/h4>\n

    Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.<\/p>\n

    \n

     <\/p>\n

    <\/div>\n

     <\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    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 bell peppers, any color 4 Tbsp. extra-virgin olive oil, divided \u00be tsp. kosher salt, divided 1 cup panko (Japanese breadcrumbs) \u00bd […]<\/p>\n","protected":false},"author":4,"featured_media":7207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7206"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7206\/revisions"}],"predecessor-version":[{"id":9006,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7206\/revisions\/9006"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7207"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}