Roasted Peppers with Parsley Croutons

The croutons in this vegetable side dish are crisp on the outside, soft on the inside. Make extra to toss over roasted vegetables, salads, or a favorite casserole.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 10 mins
  • Roast: 20 mins 425°F

Roasted Peppers with Parsley Croutons

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Directions

  1. Preheat oven to 425 degrees F. Halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side down, on a large foil-lined baking sheet. Roast peppers for 20 to 25 minutes or until skins are blistered and dark. (Or broil 4 to 5 inches from heat for 10 to 15 minutes.) Carefully bring foil up around pepper halves to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Cut peppers in 1/2-inch-wide strips; transfer to a serving dish.
  2. Meanwhile, for croutons, in a large skillet heat anchovy and garlic in hot oil over medium-high heat until garlic just starts to brown. Add bread cubes to skillet. Cook about 8 minutes, until lightly browned, stirring occasionally. Sprinkle croutons on peppers. Top with cheese. Sprinkle with parsley and salt. Makes 8 servings.

From the Test Kitchen

To substitute bacon for the anchovy, in a large skillet cook 2 slices bacon until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside. Add 2 tablespoons olive oil to drippings; cook garlic and croutons as above. Assemble as above, sprinkling crumbled bacon on top.

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Nutrition Facts (Roasted Peppers with Parsley Croutons)

  • Per serving:
  • 125 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 169 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 2 g pro.
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