Ingredients
1/2
cup slivered almonds (2 oz), lightly toasted
1
(5-inch) section of baguette, cut into 1-inch cubes
3
tbsp chopped fresh flat-leaf parsley
5
tbsp extra-virgin olive oil
2
lb mixed red and yellow bell peppers, tender-roasted
Directions
1.
Put oven rack in middle position and preheat oven to 400°F.
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.
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.
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