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Sweet Italian Peppers with Garlic Crumbs

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• 2 lbs. sweet Italian peppers
  
• 4 Tbsp olive oil, divided
  
• 1 tsp salt
  
• 4 to 5 slices firm white bread (such as Pepperidge Farm), cut up
  
• 1 Tbsp finely chopped garlic
  
• 1/4 tsp dried oregano
  
• 1/4 cup water
  






Instructions



1. Heat oven to 425 degrees (F). Adjust oven racks in upper and lower third of oven.
   
   
2. Toss peppers with 2 Tbsp of the oil and the salt on 2 large jelly-roll pans. Roast peppers 15 to 18 minutes, turning once halfway through.
   
   
3. Meanwhile, pulse bread in food processor until crumbs form. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook 30 seconds. Add bread crumbs and oregano. Cook, stirring, 8 to 9 minutes, until crumbs are toasted and golden. Cool. (Can be made ahead. Transfer crumbs to an airtight container and store at room temperature up to 2 days.)
   
   
4. Transfer peppers to a large bowl. Add water and half of the crumbs; toss. Transfer to a serving platter; sprinkle with the remaining crumbs.
   
   Serve these as part of an overall antipasto platter with Italian meats and cheeses, imported olives, and thick slices of Italian bread.
   
   Makes 8 servings.