Roasted Mini Peppers are a go to side dish for me over the summer. I love how sweet they are when they are roasted. When you top them with seasoned bread crumbs they really are so flavorful. I could make a meal out of them.
Roasted Mini Peppers
2 lbs. Mini Peppers
¼ Cup, plus 3 tbsp. Olive Oil
¾ Cup Italian Style Bread Crumbs
Preheat the oven to 425 degrees. Coat the peppers with 3 tbsp. of olive oil and put on a baking sheet. Roast in the oven for a half hour. In the meantime, mix up your bread crumbs with the oil. Be sure to check out my recipe on how to make these seasoned bread crumbs. They are a mix of plain bread crumbs, chopped parsley, chopped garlic, salt, pepper and grated Pecorino. If you don’t have the time to make them just buy already prepared Italian style bread crumbs. But, I would add even more Pecorino to them! When mixed with the olive oil, the crumbs should have the consistency of wet sand. Remove from the oven. The peppers should be flat. However, if they still have their round shape, simply press down on them with your finger. This will flatten them so that you can sprinkle the bread crumbs on top of each pepper. Once you do this, get them back in the oven for another 20 minutes until the bread crumbs are golden brown. Serve.