Roasted Peppers with Herbed Breadcrumbs
This roasted peppers recipe calls for homemade herb breadcrumbs—ciabatta bread works well here.
- 4 yellow bell peppers, cored, seeded, quartered lengthwise
- 6 tablespoons extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 2 cups small pieces of torn crustless white bread (such as ciabatta or sourdough; about 1/4 loaf)
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup fresh basil leaves
- 1 tablespoon fresh oregano leaves
Preheat oven to 400°. Line a rimmed baking sheet with foil. Combine peppers and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to evenly coat. Place peppers, skin side up, on prepared baking sheet; cover tightly with foil. Roast until completely tender and wilted, 25–30 minutes.
Meanwhile, pulse bread, parsley, basil, oregano, garlic, and 3 Tbsp. oil in a food processor until fine, bright-green breadcrumbs form (you should have about 1 cup). Season to taste with salt and pepper; set aside. Uncover peppers and turn skin side down. Divide breadcrumb mixture among peppers. Drizzle topping with remaining 1 Tbsp. oil.
Roast, uncovered, until peppers begin to caramelize and breadcrumbs turn a deep golden brown, 30–40 minutes. (Peppers will start to get very dark on the bottom—that’s okay.) Transfer peppers to a serving plate. Serve warm or at room temperature. DO AHEAD Peppers can be made 4 hours ahead. Let stand at room temperature.
Nutritional ContentOne serving contains: Calories (kcal) 210 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 23 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 270Reviews Section
Zucchini & Peppers with Breadcrumbs
This is one of those dishes that we serve with just about everything all Summer long. Mom will add some to an antipasto board, I like to serve it as a side for grilled meat, and I will definitely fix a plate of them for myself as lunch! These zucchini and peppers with breadcrumbs is actually the combination of two favorite dishes from two very different parts of my life!
Believe it or not, I was once a very picky eater ( I know, I barely believe it myself!), and vegetables were definitely not a staple for me the way they are now. BUT, in college, my roomie used to slice up a zucchini, top it with grated parmesan and toss ‘em under the broiler just long enough that the cheese would melt and brown a bit. Turns out when you top things with cheese they become dramatically more edible! But really, it was probably one of the first veggies I ever really went for. Plus it was super easy.
Later on, when we found Senza Cucina in Bayville - Chef Giuseppe (who’s been on the show a few times and is a dear friend) would make the pepper roasted with herbed breadcrumbs. They were PERFECT. I just couldn’t get over their salty, crunchy, sweet, savory flavor. I asked how he did them and he gave me the balance of the recipe. And as they say, the rest is history. I just started adding in zucchini to my peppers because I love them and tossing the breadcrumb mixture onto both!
They’re best when they’re fresh out of the oven of course, but they re-heat pretty well in a toaster oven too. And honestly, they’re not bad at room temperature as part of an app board. Topped with some capers or chopped olives to round out all the flavors, these go perfectly with pretty much any Summer meal! I hope you guys enjoy making this easy vegetarian dish!
Rainbow Peppers with Herbed Bread Crumbs
The perfect colorful party appetizer to prepare way in advance, these handheld bites are yummy even at room temperature.
- 6 whole Bell Peppers, Mixed Colors
- 9 Tablespoons Olive Oil, Divided
- 2 teaspoons Kosher Or Sea Salt
- 1 teaspoon Ground Black Pepper
- ¾ cups Packed Parsley Leaves
- ¾ cups Packed Basil Leaves
- 2 cloves Garlic, Peeled
- 3 cups Coarse Fresh Bread Crumbs
- 1 teaspoon Dried Oregano
- 1 whole Lemon, Cut Into Wedges, For Serving (optional)
Preheat oven to 400ºF. Line a rimmed half sheet pan with foil. Quarter peppers lengthwise and remove stem, seeds, and white membranes. 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. Cover tightly with more foil, then bake about 40 minutes, or until very tender. Remove from oven carefully, as hot liquid might have accumulated.
Meanwhile, combine parsley, basil, garlic, and 4 tablespoons oil in a food processor and pulse until finely chopped (like a pesto). Add breadcrumbs, oregano, and salt and pepper and pulse until just combined to avoid pulverizing the breadcrumbs.
Uncover roasted peppers and turn skin side down (you don’t need to drain any moisture from the tray). Spoon a heaping tablespoon of the crumb mixture onto each pepper, then drizzle 2 tablespoons oil over all. Bake another 45 minutes or until both the breadcrumbs and the skins of the peppers brown deeply. 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.
If you love a one-pan dinner as much as we do, chances are you've already made a sheet-pan supper, a meal made on one sheet pan, a recipe where the oven does the work and where clean up is a breeze. There's no need to stir or tend dinner, but we do suggest setting a timer to make sure nothing gets overcooked. And be sure to use a rimmed baking sheet or you might lose some of the meal!
When it comes to weeknight dinners, pretty much everyone is looking for something quick, delicious, and easy. Of course, we think "easy" is even better when it means simple to make and simple to clean up&mdashthat's exactly the case with the meals we're sharing ahead. Our sheet pan suppers call for prepping ingredients and preheating the oven, then combining everything on the sheet pan with seasonings and olive oil&mdashit's an essential in pretty much all these recipes. Though most don't require watching, the recipe might call for the sheet pan to be turned once during the roasting. Still, you'll find that the cook time is mostly hands off, which leaves you time to fold laundry, help with homework, or sip a glass of wine (or all three!).
What constitutes a sheet-pan supper varies widely. Our recipes include roasted chicken with za'atar, potatoes, and kale, shown here, with thighs and drumsticks, or chicken fajitas made with boneless, skinless chicken breasts&mdashthe tortillas warm in the oven while everything else roasts on a sheet pan. There are recipes with sea bass and with salmon filets as well as vegetarian options like a Roasted-Vegetable Couscous Bowl.
The sheet pan supper concept is stellar and very versatile, and it's also absolutely delicious. We can attest that all the recipes in this collection are crowd pleasers and dishes we think you're going to want to add to your regular dinner rotation.
- Position a rack in the center of the oven, place a large rimmed baking sheet on the rack, and heat the oven to 475°F. Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
- Meanwhile, toss the calamari with 3 Tbs. of the oil, half of the garlic, the pepper flakes, and 1/2 tsp. salt. Carefully pour the calamari in an even layer onto the hot baking sheet, and scatter the tomatoes around the calamari. Roast until the calamari is opaque, 8 to 10 minutes.
- Heat the remaining 1 Tbs. oil and the remaining half of the garlic in a 12-inch nonstick skillet over medium heat, stirring, until the garlic starts to color, about 1 minute. Add the breadcrumbs and cook, stirring, until golden brown and crisp, about 3 minutes.
- Toss the pasta with the calamari and tomatoes, and the mint. Top with the breadcrumbs and serve.
For tasty coarse breadcrumbs, whir an English muffin in a food processor
Add to List
spicy garlic sauce, freshly made egg white noodles, roasted chicken, bell peppers, broccoli, red onions, pineapples, parsley
sesame garlic sauce, freshly made whole wheat noodles, roasted beef, mushrooms, broccoli, scallions, sesame seeds
sweet soy five spice sauce, brown rice, turkey meatballs, green beans, red onions, sesame seeds
red coconut curry sauce, rice noodles, roasted tofu, pineapples, jalapeños, carrots, scallions, cilantro
Freshly made egg white noodles, roasted chicken, yellow squash, bell peppers, grape tomatoes, red onions, cilantro, fresh lime, chimichurri sauce and a chimichurri drizzle.
select from freshly made egg white noodles, whole wheat noodles, rice noodles, kale, or brown rice. 1 sauce, 3 vegetables + 2 garnishes included.
veggies only or add protein: roasted tofu | scrambled egg | roasted chicken | roasted beef | roasted shrimp | turkey meatballs
stir-fry sauces: spicy garlic (GF), sweet soy five spice (V), sesame garlic (V), red coconut curry (V) (GF)
*all stir-fry options are made with a 1/2 oz. of oil + garlic, and are fully customizable. feel free to modify your ingredients, toppings, sauce + protein to your taste.
Oven Roasted Bell Peppers Recipe
These oven roasted bell peppers are so easy to make and delicious! What a perfect healthy side dish!
I love roasted vegetables, and roasted peppers are no exception! Roasting brings out the best flavor out of vegetables. These roasted peppers have deep caramelized grilled flavor, mmmm!
Homemade roasted peppers taste so much better than the roasted red peppers from a jar! Fresh and homemade is always best! Plus the homemade ones don&rsquot have any chemicals or preservatives!
These roasted peppers are so colorful and healthy! They make a great healthy side dish! Bell peppers are low in carbs, high in fiber and packed with vitamins and nutrients!
Making homemade roasted peppers is really easy. All you need to do is slice the peppers into quarters, remove the seeds and membranes, toss in olive oil, sprinkle with seasonings and bake in pre-heated 450F oven for 20 minutes. Hot oven temperature is key to getting these peppers perfectly roasted! So yummy!
You can use any color bell peppers &ndash green, red, orange, yellow &ndash they all taste amazing! For some reason, the jarred roasted peppers are usually just red, but any color roasted pepper is delicious! The cooking time is the same no matter what color peppers you use. For the most visually impressive results, use a mix of different color peppers like I have on these pictures! For an even more colorful dish with a mix of different color veggies, check out my rainbow roasted vegetables recipe :)
These roasted peppers can be served hot or cold, both versions are equally delicious! They keep well in a refrigerator for up to 5 days, so they are a great make-ahead dish! Make a huge batch of these roasted peppers and eat them throughout the week straight from the fridge! Having ready-to-eat healthy foods on hand is always a great feeling! For more healthy meal prep options for stocking your fridge, check out my meal prep recipes.
If you like these homemade roasted peppers, you will also love these easy recipes:
Roasted Eggplant &ndash these spicy garlic roasted eggplant slices are mouthwatering!
Copycat Chipotle Peppers And Onions &ndash if you load up on fajitas on Chipotle, you need this recipe!
Oven Roasted Beets &ndash even people who are not beet fans end up liking them roasted!
Oven Roasted Figs &ndash so delicious and caramelized, these roasted figs are amazing on ice cream!
- 2 x 180g/6oz pieces of cod loin
- 2 tbsp fresh white breadcrumbs
- 2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional
- 1 clove garlic, crushed finely
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 140g/5oz new potatoes, any large ones cut in half
- 160g/6oz fresh or frozen peas
Heat the oven to 200C/180C Fan/Gas 6.
Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.
Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.
Recipes: 'Mastering the Grill'
The widespread availability of herb-flavored cream cheeses makes this burger a snap. You can vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a Brie encased in herbs. The only essential thing when stuffing a burger with cheese is to make sure that the edges are sealed well, to keep the cheese from leaking out during cooking.
Gas: Direct heat&mdashmedium-high (425° to 450°F)
Charcoal: Direct heat&mdashlight ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood: Direct heat&mdashlight ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
Grill Tools and Equipment: Long-handled spatula
2 pounds ground beef chuck, 85% lean
2 tablespoons chopped garlic
1/4 teaspoon ground black pepper
3 tablespoons herbed garlic cream cheese, such as Boursin
Oil for coating grill grate
1. Heat the grill as directed above.
2. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended do not overmix. Using a light touch, form into 12 patties no more than 1/2 inch thick.
3. Put a portion (about 1 1/2 teaspoons) of cheese in the center of each of 6 patties top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
5. To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
Getting Creative: Because these burgers are stuffed and seasoned, it is best to keep your garnishes simple: a slice of ripe beefsteak tomato, a mound of sautéed onions, a leaf of romaine lettuce, a smear of honey mustard, or a few sprigs of fresh herbs.
Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables
This is one of the most colorful dishes that will ever grace your grill. Orange, yellow, red, and green bell peppers are stuffed with golden corn kernels, red tomatoes, green zucchini, and chopped fresh herbs. Breadcrumbs hold the filling together and develop a lightly toasted top crust as the stuffed peppers are grill-roasted via indirect heat. A few handfuls of wood chips infuse the vegetables with a subtle, smoky aroma.
Gas: Indirect heat&mdashmedium (325º to 350ºF)
3- or 4-burner grill&mdashmiddle burner(s) off
Charcoal: Indirect heat&mdashmedium ash
Split charcoal bed (about 2 dozen coals per side)
Clean, oiled grate on medium setting
Grill Tools and Equipment
2 cups apple or oak wood chips or chunks
Smoker box or foil packet, if using a gas grill (see page 000)
Long-handled tongs or long-handled spatula
2 medium red bell peppers
3 medium mixed bell peppers (yellow, orange, green)
1/2 teaspoon ground black pepper
1 medium zucchini, cut into 1/4-inch dice
1 medium yellow squash, cut into 1/4-inch dice
2 cups fresh or frozen corn kernels
1 medium tomato, seeded and cut into 1/4-inch dice
2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix)
1/4 cup plain dry breadcrumbs
Oil for coating grill grate
2 tablespoons grated Parmesan cheese (optional)
1. Heat the grill as directed above. Soak the wood chips or chunks in water for 1 hour.
2. Seed, core, and cut one of the red bell peppers into 1/4-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the insides of the peppers with about 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Melt the butter in a large skillet over medium heat. Add the onion and sauté until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini, and yellow squash. Sauté the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.
4. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood in a smoker box or in a perforated foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender, 20 to 30 minutes. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan, if using.
Getting Creative: Shaved ricotta salata cheese makes a good alternative to the Parmesan.
* For 2 cups fresh corn kernels, you'll need 3 to 4 ears of corn. Remove the husks and silks, then stand the cobs upright on a cutting board with the fat end down. Cut straight downward all around the cob, cutting the kernels from the cob. For extra flavor, use the dull side of your knife blade to scrape the remaining corn and juices or "milk" from the cobs.
* Use a melon baller to quickly scrape the ribs from the bell peppers.
* Save time (but sacrifice some flavor) by replacing the breadcrumbs, herbs, salt, and pepper in the stuffing with seasoned dried breadcrumbs.
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 stuffed peppers 1 x
- Category: Entree
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
These vegetarian stuffed peppers are inspired by my favorite Mexican dishes! This recipe features roasted bell peppers filled with a flavorful combination of pinto beans, brown rice and fresh veggies, topped with melted cheese (optional). This recipe yields 8 stuffed peppers, enough for 4 main dish servings or 8 sides.
- 4 large red bell peppers, halved from stem to base, seeds and membranes removed
- 1 tablespoon extra virgin olive oil, as needed
- Fine salt and freshly ground black pepper, for sprinkling
Filling and topping
- ½ cup long-grain brown rice (or 1 ½ cups cooked rice)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon fine salt, to taste
- 1 pint (2 cups) cherry tomatoes, halved or quartered if large
- ½ cup chopped fresh cilantro, plus more for garnish
- 4 cloves garlic, pressed or minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can (1 ½ cups) pinto beans, rinsed and drained
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 4 ounces (about 1 cup ) grated part-skim mozzarella or cheddar
- Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream
- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
- In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
- Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
- Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
- To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
- Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.
Make it dairy free/vegan: Omit the cheese, and cover the baking dish during its final stint in the oven. I recommend topping the finished peppers with something creamy or saucy, like guacamole, cilantro-hemp pesto or vegan sour cream.
Prepare in advance: This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).