Active Time

　　25 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 to 6 side-dish servings

　　1/2 cup slivered almonds (2 oz), lightly toasted

　　1 (5-inch) section of baguette, cut into 1-inch cubes

　　1 large garlic clove

　　3 tablespoons chopped fresh flat-leaf parsley

　　5 tablespoons extra-virgin olive oil

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 lb mixed red and yellow bell peppers, tender-roasted

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Pulse almonds, bread, and garlic in a food processor until finely chopped. Transfer to a bowl and stir in parsley, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

　　

Step 3

Put half of peppers, alternating colors, in an oiled 9-inch glass or ceramic pie plate and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with half of almond mixture. Repeat layering and bake until hot and crumbs are golden, 20 to 25 minutes.