Recipe information
Total Time
1 hr
Yield
Makes 4 to 6 side-dish servings
Ingredients
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
Preparation
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.
