I’m kind of a pepper fanatic. I don’t even know why, but I’m just totally into them. Except, of course, green bell peppers. They can be banished from the grocery store for all I care. They are gross. But yellow, orange and red bell peppers are basically awesome. And you should totally make this new side dish. Trust me, you’ll thank me later.
It’s easy. Which, in case you missed Monday’s recipe, is what I’m all about these days. BECAUSE I’M GETTING MARRIED IN 17 DAYS!!!!
So basically, all you do it core and cut up some bell peppers. Throw them on a baking sheet. Drizzle them with a touch of olive oil and let them roast in the oven for a few minutes. While they are becoming soft and delicious in the oven, you should totally make some homemade breadcrumbs that are infused with herbs. Why? Because it’s the right thing to do. And who doesn’t love a bit of toasted bread mixed with butter and then chopped up with herbs? No one that I know.
Then, when the peppers are just a touch soft, you grab them out of the oven, (okay so don’t literally grab them with your bare hand, throw an oven mit on first) and sprinkle with with salt, pepper and the chive and basil bread crumbs and then go sit by yourself in front of the Olympics and eat them. Okay, well I guess you could share these with your friends or family, if you’re into that kinda thing.