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Oh, so very good. I had read about this method of preparing peppers, but had never tried it. It *is* fussy. But maybe that's because I put mine in a bowl, covered tightly with foil and put a towel on top of that to hold in heat for them to steam. I just didn't have a brown paper bag clean enough. Anyway, all of the flavors come together in an explosion of wonderful flavor. I didn't put an additional squeeze of lemon on it; it seems acidic enough with the peeled lemon. Note if you have picky eaters: they probably won't eat this. Too bad for them.

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Debbie R. May 11, 2009
Mediterranean Roasted Tri-Color Bell Pepper Salad