I’ve updated these classics of Italian-American cuisine a little by using fresh thyme. If you like, you can substitute (or add) dried oregano. Chopped anchovies make a nice addition, too.

　　

Ingredients

makes 6 servings

　　5 tablespoons Garlic-Infused Oil (see below) or extra-virgin olive oil

　　3 red or yellow bell peppers

　　Salt

　　1/2 cup fine, dry bread crumbs

　　3 tablespoons grated Parmigiano-Reggiano cheese

　　3 tablespoons chopped fresh Italian parsley

　　1 1/2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme

　　1/2 teaspoon crushed hot red pepper, chopped coarsely

　　1/2 cup Chicken Stock (page 74) or Vegetable Stock (page 76) or canned reduced-sodium chicken broth or water

　　

Step 1

Preheat the oven to 375° F. Drizzle the bottom of a 13 × 9–inch baking dish with 1 tablespoon of the olive oil. (If you’re using the infused oil, spoon a few of the garlic pieces into the dish as well.) Cut the peppers in half through the stems. Pull out the cores, stems, and seeds and, using a paring knife, cut out the ribs. Arrange the peppers side by side in the prepared dish. Drizzle 1 tablespoon of the olive oil over the peppers and season them with salt.

　　

Step 2

Stir the bread crumbs, the remaining 3 tablespoons of the oil, the grated cheese, 2 tablespoons of the parsley, the thyme, and the crushed red pepper together in a small bowl. Divide the crumb mixture among the peppers, making an even coating over the pepper halves. Pour in the stock and cover the dish tightly with aluminum foil. Bake until the peppers are tender, about 20 minutes.

　　

Step 3

Remove the foil and continue baking until the crumbs are lightly browned, about 10 minutes. Transfer the peppers to a serving platter, stir the remaining 1 tablespoon parsley into the juices in the baking pan, then spoon the juices over the peppers. Serve the peppers hot or at room temperature.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.