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1
Preheat oven to 400 degrees F. Line a rimmed half sheet pan with foil.
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2
Quarter peppers lengthwise and remove stem, seeds, and white membranes.
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3
In a large mixing bowl, toss peppers with 3 tablespoons oil and plenty of salt and pepper, then arrange in a single layer, skin side up on the baking sheet.
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4
Cover tightly with more foil, then bake about 40 minutes, or until very tender.
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5
Remove from oven carefully, as hot liquid might have accumulated.
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6
Meanwhile, combine parsley, basil, garlic, and 4 tablespoons oil in a food processor and pulse until finely chopped (like a pesto).
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7
Add breadcrumbs, oregano, and salt and pepper and pulse until just combined to avoid pulverizing the breadcrumbs.
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8
Uncover roasted peppers and turn skin side down (you dont need to drain any moisture from the tray).
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9
Spoon a heaping tablespoon of the crumb mixture onto each pepper, then drizzle 2 tablespoons oil over all.
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10
Bake another 45 minutes or until both the breadcrumbs and the skins of the peppers brown deeply.
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11
After cooling slightly, transfer to a serving plate, sprinkle with more salt and pepper (and any leftover fresh herbs), and serve warm immediately, or up to 4 hours later, alongside fresh lemon wedges.
