Peppers with Almond-Garlic Bread Crumbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- Put oven rack in middle position and preheat oven to 400 °F.
- 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.
- 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.
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