So easy to make these oven roasted peppers with breadcrumbs!
They’re perfect to serve with any dish, with an amazing flavor! You can make them in many variations according to you taste or the dish you’re going to serve with.
Red and yellow peppers become soft and delicious in the oven but also crunchy thanks to the breadcrumbs enriched with Parmesan and tomato!
So…what are you waiting for? Let’s bake them!
- 1 kg red and yellow peppers
- 60 g breadcrumbs
- 30 g Parmesan cheese
- 1 teaspoon tomato paste
- extra virgin olive oil
- salt to taste
Wash the peppers, cut in half and remove seeds. Cut in slices and add in a pan with extra virgin olive oil. Season with salt (and pepper if you like) and cook for 15 minutes.
In the meantime, mix together breadcrumbs and salt. In a pan add extra virgin olive oil and some tomato paste. Add the breadcrumbs and toast it. Transfer it in a bowl and add Parmesan cheese when perfectly cool.
When the peppers will be cooked, place them in a pan and top with the breadcrumbs. Serve immediately.
The oven roasted peppers with breadcrumbs can be stored in the fridge for up to 2 days covered with a transparent film. They’re best eaten warm after cooking.
Add the breadcrumbs when you’re going to serve the dish for a crunchier effect.