Roasted peppers with parsley croutons

1. Preheat oven to 425 degrees F. Halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side down, on a large foil-lined baking sheet. Roast peppers for 20 to 25 minutes or until skins are blistered and dark. (Or broil 4 to 5 inches from heat for 10 to 15 minutes.) Carefully bring foil up around pepper halves to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Cut peppers in 1/2-inch-wide strips; transfer to a serving dish.

2. Meanwhile, for croutons, in a large skillet heat anchovy and garlic in hot oil over medium-high heat until garlic just starts to brown. Add bread cubes to skillet. Cook about 8 minutes, until lightly browned, stirring occasionally. Sprinkle croutons on peppers. Top with cheese. Sprinkle with parsley and salt. Makes 8 servings.

*Note: To substitute bacon for the anchovy, in a large skillet cook 2 slices bacon until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside. Add 2 tablespoons olive oil to drippings; cook garlic and croutons as above. Assemble as above, sprinkling crumbled bacon on top.