Original recipe found here: http://www.rachaelray.com/recipe.php?recipe_id=3117
Step 1: Gather Ingredients
a 13-inch x 18-inch baking sheet with a cooling rack fitted inside, spray the rack with a nonstick baking spray. (I line the baking sheet with foil for easy cleanup.)
1 1/2 lbs. peppers of your choice, jalapeno, poblano, banana, etc.
1 cup flour, divided
2 eggs, lightly beaten
2 Tbsp. Dijon mustard
1 cup Panko breadcrumbs (you may need to add more towards the end)
1/3 cup grated Parmesan cheese (please use the real deal)
Salt and ground black pepper
Step 2: Prepare Peppers
Wash, stem, halve, seed, and slice the pepper halves in half, or sizes in equal shape to rest of peppers.
It's a VERY good idea to wear gloves during this process, and take it from me, those gloves will retain heat, so DO NOT touch your face or body while wearing them and wash them well in soapy water when done.
Step 3: Bread the Peppers
Use the FEBuary method of breading--F=flour, E=eggs, B=breadcrumbs. Coat a few peppers at at time in the flour, then in the egg mixture, and finally in the breadcrumbs pressing to make sure the coating sticks. (I usually roll them a couple times and try to hold them by their sides so the breading stays on the top and bottom as much as possible.) Transfer to the rack inside the baking sheet. Repeat until all the peppers are breaded.
Step 4: Roast and Enjoy
Serve with ranch dressing and enjoy!