Baked Peppers Au Gratin

"This recipe is adapted from Entertaining with the Soprano's cookbook. Easy to throw together and can feed a large group."
 
Download
photo by loof751 photo by loof751
photo by loof751
photo by Debbwl photo by Debbwl
photo by *Parsley* photo by *Parsley*
Ready In:
50mins
Ingredients:
8
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Cut the peppers in half lengthwise. Remove the seeds and pith. Slice into 1/2 wide strips.
  • Coat a roasting pan with the olive oil.
  • Add the peppers and remaining ingredients. Toss to coat.
  • Roast at 400 degrees for 40 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I really enjoyed this! I placed a sunnyside up egg over the top and had it for breakfast. I did use fresh breadcrumbs. Thanks! Made for PRMR game.
     
  2. Simple yet delicious way to prepare peppers! I cut this back to 2 peppers and basically eyeballed the ingredient quantities (probably used more garlic than called for). Great as is, next time I may add a sprinkling of crushed red pepper flakes. Served with some cheese toast for a filling and healthy lunch - thanks for sharing your recipe! Made for the Best of 2011 event, recommended by Chocolatl
     
  3. I quartered the recipe for the 3 of us, and now wish I'd made a bit more. I substituted a bit more cheese for the bread crumbs, but otherwise made as written. A very delicious and unusual vegetable dish. Thanks for posting!
     
  4. What a colorful and nice side this made. Nice sweet mild flavors that would lean themselves well to a verity of main dishes. This dish was made as written, did wish the bread crumbs had stuck a better. Thank for the post.
     
  5. Delicious, and so, so easy. I made with two Cubanelle peppers that I normally fry whole in olive oil, but wanted to do something different this time. Thanks for the post!
     
Advertisement

Tweaks

  1. I quartered the recipe for the 3 of us, and now wish I'd made a bit more. I substituted a bit more cheese for the bread crumbs, but otherwise made as written. A very delicious and unusual vegetable dish. Thanks for posting!
     

RECIPE SUBMITTED BY

<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p> <p>I have a&nbsp;five year old son, a newborn baby girl (as of 2013)&nbsp;and have been married for&nbsp;8 years. <br /><br /><br /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes