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!
Ingredients
- 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
Directions
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