Cracker and cheese meet breadcrumbed peppers and please.
3 bell peppers
4 tablespoons olive oil, divided
1 cup panko breadcrumbs
½ cup finely grated parmesan cheese
1 teaspoon garlic powder
1 lemon, cut into wedges
1 tablespoon parsley, finely chopped
Salt and pepper to taste
1 teaspoon red pepper flakes (optional)
Preheat oven to 450°F. Remove lobes from each bell pepper by standing peppers upright and slicing straight downward, avoiding seedy centers.
Arrange pepper slices on a baking sheet, skin side down, in an even layer. Drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper.
In a small bowl, mix together panko breadcrumbs, grated parmesan, and garlic powder.
Top each pepper slice with about 2 Tablespoons of breadcrumb mixture. Drizzle remaining olive oil evenly over the top of the peppers.
Bake until peppers are deeply golden brown, about 20-22 minutes.
Transfer peppers to a platter. Top with parsley and red pepper flakes (if using) serve with lemon wedges.
