Rainbow Peppers with Herbed Bread Crumbs

Preheat oven to 400ºF. Line a rimmed half sheet pan with foil. Quarter peppers lengthwise and remove stem, seeds, and white membranes. In a large mixing bowl, toss peppers with 3 tablespoons oil and plenty of salt and pepper, then arrange in a single layer, skin side up on the baking sheet. Cover tightly with more foil, then bake about 40 minutes, or until very tender. Remove from oven carefully, as hot liquid might have accumulated.

Meanwhile, combine parsley, basil, garlic, and 4 tablespoons oil in a food processor and pulse until finely chopped (like a pesto). Add breadcrumbs, oregano, and salt and pepper and pulse until just combined to avoid pulverizing the breadcrumbs.

Uncover roasted peppers and turn skin side down (you don’t need to drain any moisture from the tray). Spoon a heaping tablespoon of the crumb mixture onto each pepper, then drizzle 2 tablespoons oil over all. Bake another 45 minutes or until both the breadcrumbs and the skins of the peppers brown deeply. After cooling slightly, transfer to a serving plate, sprinkle with more salt and pepper (and any leftover fresh herbs), and serve warm immediately, or up to 4 hours later, alongside fresh lemon wedges.