Healthy & Delicious: Roasted Pepper Halves With Bread Crumb Topping Recipe

• 5 tablespoons olive oil
• 3 red or yellow bell peppers
• Kosher salt
• 1/2 cup fine, dry bread crumbs
• 3 tablespoons grated Parmesan
• 3 tablespoons parsley, chopped and divided
• 1 teaspoon dried thyme
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup low-sodium chicken stock

1. Adjust oven rack to middle position and preheat oven to 375u0b0F. Drizzle 1 tablespoon olive oil over the bottom of a 9x13 glass baking dish. Halve peppers lengthwise. Remove stems, seeds, cores, and ribs. Place in baking dish cut-side-up and drizzle with 1 tablespoon olive oil. Sprinkle with salt.
2. In a small bowl, combine bread crumbs, Parmesan, 2 tablespoons parsley, thyme, and red pepper flakes. Stir to combine. Fill peppers evenly with crumb mixture. Pour chicken broth in bottom of dish and cover tightly with tin foil. Bake 20 minutes. Remove foil and bake until peppers are completely tender, about 10 minutes longer.
3. When time is up and peppers are tender, remove from oven. Move peppers to serving plate and spoon juices on top. Top with remaining 1 tablespoon parsley. Serve.

olive oil, red, kosher salt, bread crumbs, parmesan, parsley, thyme, red pepper, chicken stock

Taken from www.seriouseats.com/recipes/2010/12/healthy-delicious-roasted-pepper-halves-with-bread-crumb-topping-recipe.html (may not work)