Roasted Peppers with Garlicky Breadcrumbs

1. 1

   Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes.

2. 2

   Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.

3. 3

   Meanwhile, in a food processor, pulse the bread until it is finely chopped.

4. 4

   Add the garlic and pulse until breadcrumbs form; you should have about 1 1/2 cups.

5. 5

   In a large nonstick skillet, heat 2 tablespoons of the olive oil.

6. 6

   Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes.

7. 7

   Transfer the breadcrumbs to a paper towellined plate and season with salt.

8. 8

   Wipe out the skillet.

9. 9

   Peel and seed the peppers, then cut them into 1/2-inch strips.

10. 10

    Heat the remaining 2 tablespoons of olive oil in the skillet.

11. 11

    Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.

12. 12

    Season with salt and pepper.

13. 13

    Transfer the peppers to a large bowl or platter and garnish with basil.

14. 14

    Serve the breadcrumb topping on the side, for sprinkling.

* Per serving · 4 servings · Values may vary.