I've updated this classic a little by using fresh thyme. If you like, you can substitute, or add, dried oregano. Chopped anchovies make a nice addition, too.
1 ½ teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
½ teaspoom crushed hot red pepper, chopped coarsely
½ cup chicken or vegetable stock or canned reduced-sodium chicken broth
Directions
Preheat the oven to 375 degrees. Drizzle the bottom of a 13x9 baking dish with 1 tablespoon of olive oil. Cut the peppers in half through the stems. Pull out the cores, stems, and seeds and using a pairing knife, cut out the ribs. Arrange the peppers side by side in the prepared dish. Drizzle 1 tablespoon of the oil over the peppers and season them with salt.
Stir the bread crumbs, the remaining 3 tablespoons of oil, the grated cheese, 2 tablespoons of the parsley, thyme and crushed red pepper together in a small bowl. Divide the crumb mixture among the peppers, making an even coating over the pepper halves. Pour in the stock and cover the dish tightly with foil. Bake until the peppers are tender, about 20 minutes.
Remove the foil and continue baking until the crumbs are lightly browned, about 10 minutes. Transfer the peppers to a serving platter, stir the remaining 1 tablespoon parsley into the juices in the baking pan, then spoon the juices over the peppers. Serve the peppers hot or at room temperature.
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