Baked peppers with breadcrumbs and onion are a tasty side dish, perfect to accompany simple dishes such as grilled chicken or fish.
They add that extra touch, sometimes creating ideal pairings.
They are easy to prepare and while we are busy prepping the rest of the lunch or dinner, they cook in the oven, only requiring a turn every now and then.
To enhance their flavor, it’s better to prepare them a few hours in advance, allowing them to become even more flavorful as they rest.
Baked peppers with breadcrumbs and onion are also great as appetizers, in this case, we might cut them into smaller pieces and serve them in individual cups.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 182.22 (Kcal)
- Carbohydrates 14.64 (g) of which sugars 5.81 (g)
- Proteins 5.67 (g)
- Fat 11.14 (g) of which saturated 2.87 (g)of which unsaturated 1.15 (g)
- Fibers 2.89 (g)
- Sodium 221.65 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 bell peppers
- 2/3 cup breadcrumbs
- 2/3 cup Grana Padano DOP (grated)
- 1 spring onion
- as needed extra virgin olive oil
- as needed fine salt
Tools
- Baking Tray non-stick
Preparation
Prepare the peppers with breadcrumbs and baked onion by first washing and cleaning them, removing the stem and all internal seeds and filaments.
These are indeed what make peppers less digestible for some people.
Once done, on a cutting board with a vegetable knife, cut them into pieces as similar in size as possible and transfer them directly from the cutting board into the non-stick baking tray where they will be cooked.
To achieve peppers with breadcrumbs at the right level of crispiness, it is very important not to overcrowd them in a tray that is too small.
This would trap more moisture and the final result would be softer rather than crispy.
Then sprinkle with breadcrumbs, grated Grana Padano, salt, and finely sliced spring onion.
Drizzle with extra virgin olive oil.
If desired, the oil can be added 5 minutes before the end of cooking, as I usually do.
This way the preparation will be healthier, the oil will blend just as well with the other flavors, and cooking in a non-stick tray, you won’t risk the peppers sticking.
Bake in a preheated oven at 356°F for about 35 minutes, starting to turn after the first 10/15 minutes with a wooden spoon.
If you want them even more flavorful, just add an additional tablespoon of grated Grana Padano as soon as they come out of the oven.
Your baked peppers with breadcrumbs are ready.
Storage
In the fridge, well sealed, for a couple of days.
In the fridge, well sealed, for a couple of days.
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