Roasted Red Peppers with Garlicky Breadcrumbs

I’ve been thinking lately about what constitutes a good day.  After coming home from work, my husband and I will typically ask each other the common question.  I usually know, for the most part, how my day went by the time I get home.  But the other day, I found myself hesitating with my response:  “It was…hm.  I think it was good?  Yeah, I guess it was good.”  I realized that I rarely truly check in with myself when I reflect on my day – did I have a good day because good things happened, or did I have a good day because shitty things happened, as they do, but I handled them well?  I have found I need to remind myself that, although I can’t control what happens throughout any given day, I can decide how I am going to respond to things, and what meaning I will assign to behaviors, actions, and words.

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I had dinner with an old friend from graduate school last week, and he told me about an old flame who reentered his life in a very dramatic way recently.  After he told me the story, he said, “I wonder why this happened now, and what this means.”  I don’t remember if I said this to my friend, but I used to be someone who believed that everything  happens for a reason.  I don’t believe that anymore.  I think things happen outside of us, completely randomly, and we have to decide how we are going to respond.  I think how we respond conveys our values.  And that is the human struggle – learning to navigate the good and the bad things that happen in life.

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I love roasted red peppers, and I will often times pair them with tangy goat cheese.  I wanted to change it up, so I found this recipe on Food & Wine that paired them with garlic bread crumbs.  You can definitely add goat cheese (or any other cheese) to the mix here, but it’s not necessary.  It’s a nice side dish, or eat a larger serving as a main dish.

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Roasted Red Peppers with Garlicky Breadcrumbs

Sweet roasted red peppers are complemented with crunchy and garlicky breadcrumbs. A tasty and easy appetizer or side dish!
Prep Time 10 mins
Cook Time 25 mins
Steaming Time 15 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 red bell peppers 3 1/2 lbs.
  • 3 oz. day-old country bread crusts cut off and bread cubed
  • 4 garlic cloves thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper

Instructions
 

  • Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes.
  • Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.
  • Meanwhile, in a food processor, pulse the bread until it is finely chopped.  Add the garlic and pulse until breadcrumbs form; you should have about 1 1/2 cups.
  • In a large nonstick skillet, heat 2 tablespoons of the olive oil.  Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes.  Transfer the breadcrumbs to a paper towel-lined plate and season with salt.  Wipe out the skillet.
  • Peel and seed the peppers, then cut them into 1/2-inch strips.  Heat the remaining 2 tablespoons of olive oil in the skillet.  Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.  Season with salt and pepper.
  • Transfer the peppers to a large bowl or platter.  Serve the breadcrumb topping on the side, for sprinkling.
Keyword breadcrumbs, garlic, red peppers

One Comment

  1. Barb Haner

    These sound really good -will try out the recipe

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