Roasted Pepper Halves With Bread Crumb Topping

Name: Roasted Pepper Halves With Bread Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bell peppers (I use red ones); 1/2 cup seasoned bread crumbs; 1/2 cup crushed garlic flavored Club crackers; 4 garlic cloves, minced; 3 tablespoons grated romano cheese; 3 tablespoons chopped fresh parsley; 1/2 teaspoon dried thyme (optional); 1/4 teaspoon crushed red pepper flakes, chopped coarsely; 1/2 cup chicken stock; 1 cup grated mozzarella cheese; olive oil

Servings: persons

3 bell peppers (I use red ones)
1/2 cup seasoned bread crumbs
1/2 cup crushed garlic flavored Club crackers
4 garlic cloves, minced
3 tablespoons grated romano cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme (optional)
1/4 teaspoon crushed red pepper flakes, chopped coarsely
1/2 cup chicken stock
1 cup grated mozzarella cheese
olive oil

1
Preheat oven to 350 degrees.
2
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.
3
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).
4
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.
5
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.
6
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.
7
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).
8
Serve hot or room temperature.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 bell peppers (I use red ones), 1/2 cup seasoned bread crumbs, 1/2 cup crushed garlic flavored Club crackers, 4 garlic cloves, minced, and more.

Yes, Roasted Pepper Halves With Bread Crumb Topping falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!