In large skillet, heat 2 T evoo over medium heat. Add the breadcrumbs and red pepper and cook, stirring until toasted, about 5 minutes. Transfer to a small bowl and wipe out the skillet.
Heat the skillet over high heat and add the remaining evoo. Add the brussel sprouts and lower the heat to medium. Cook, stirring until golden and tender, about 20 minutes. Stir in the butter until melted, then remove from heat.
Add the lemon juice, lemon peel and half of the breadcrumbs to the sprouts. Toss.
To serve, top with remaining cheese and breadcrumbs.