Fresh-Pressed Olive Oil Club

Roasted Peppers with Parmesan Breadcrumbs

Roasted Peppers with Parmesan Breadcrumbs

This simple but jewel-like appetizer or side dish can be served hot or at room temperature. Don’t forget the last drizzle of olive oil for a spectacular presentation!


  • 3 bell peppers of similar size, any color
  • Extra virgin olive oil
  • Coarse sale (kosher or sea)
  • 1 cup panko or other bread crumbs
  • 1/2 cup finely grated Parmesan
  • 1 teaspoon granulated garlic
  • 4 sprigs flat-leaf parsley, coarsely chopped
  • 1 teaspoon merquén (see Note) or smoked paprika
  • 1 lemon, cut into wedges


Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Place the bell peppers upright on a cutting board. Working around the stems and avoiding the seedy core, slice straight downward to remove 4 lobes from each pepper. With a paring knife, carefully trim off any white ribs, flush with the pepper.

Step 2

Arrange the pepper lobes, skin side down, on the baking sheet. Drizzle with a tablespoon or so of olive oil and season with salt.

Step 3

In a medium bowl, gently mix the panko, Parmesan, granulated garlic, 2 tablespoons of olive oil, and 1/4 teaspoon salt with your hands. Using your fingertips, pat about 2 tablespoons of the breadcrumb mixture onto each piece of pepper. Drizzle the peppers with another tablespoon of oil.

Step 4

Bake the peppers until bottoms are deeply browned and breadcrumbs are golden, 18 to 22 minutes. Let cool slightly.

Step 5

Transfer the peppers to a platter. Drizzle with more olive oil. Sprinkle with the parsley and merquén. Serve with lemon wedges.

Note: Merquén (sometimes spelled merkén) is a smoky spice blend popular in Chilean cuisine. You can find it at specialty spice markets or online.

Serves 4 to 6 — Recipe adapted from Bon Appetit, May 2018