Roasted Peppers with Garlicky Breadcrumbs

• 8 mixed bell peppers (3 1/2 pounds)
• 3 ounces day-old country bread, crusts cut off and bread cubed
• 4 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• Basil leaves, for garnish

1. Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes.
2. Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.
3. Meanwhile, in a food processor, pulse the bread until it is finely chopped.
4. Add the garlic and pulse until breadcrumbs form; you should have about 1 1/2 cups.
5. In a large nonstick skillet, heat 2 tablespoons of the olive oil.
6. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes.
7. Transfer the breadcrumbs to a paper towellined plate and season with salt.
8. Wipe out the skillet.
9. Peel and seed the peppers, then cut them into 1/2-inch strips.
10. Heat the remaining 2 tablespoons of olive oil in the skillet.
11. Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.
12. Season with salt and pepper.
13. Transfer the peppers to a large bowl or platter and garnish with basil.
14. Serve the breadcrumb topping on the side, for sprinkling.

bell peppers, country bread, garlic, extravirgin olive oil, kosher salt, pepper, basil

Taken from www.foodandwine.com/recipes/roasted-peppers-garlicky-breadcrumbs (may not work)