Roasted Bell Peppers

Submitted by Karens Krazy Kitchen

"A taste of heaven for garlic lovers. Serve at room temperature. Great on your antipasto platter with whole wheat pita bread and my recipe #299764."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 6 cups
• Serves: 24

ingredients

• 12 bell peppers, of assorted colors
• 118.29 ml garlic, minced
• 118.29 ml fresh parsley, chopped
• 118.29 ml fresh basil, chopped
• 2.46 ml salt
• 0.61 ml pepper
• 118.29 ml olive oil
• 1.23 ml hot red pepper flakes (optional)

directions

1. Preheat oven to 350.
2. Rinse out a large roasting pan and leave the moisture in the pan.
3. Wash the peppers, leave the moisture on them and place in the roasting pan.
4. Lower the oven to 325.
5. Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
6. Turn them over once during the cooking process.
7. All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
8. Place them in a large deep bowl and cover with plastic wrap.
9. When cool, remove the peppers from the bowl.
10. Strain the juice left over in the bowl and return it to the bowl.
11. Remove the skins and seeds from the roasted peppers (do not rinse).
12. Slice thinly and place back in the bowl with the juice.
13. Add the remaining ingredients and mix well.
14. Marinate in the fridge for at least 3 hours, overnight is best.
15. Enjoy!

Reviews

[Sharon123]

Such simple and beautiful flavors! I cut this down to 2 peppers, green and yellow. Thanks for a yummy recipe!

 

[kitty.rock]

The combination of colors and flavors in this dish was very good. I only made a half-recipe portion as I am not a huge pepper fan, but DH helped out with the tasting and gave it good marks. Will definitely make this again, and serve with antipasto, warm bread, and a hot Italian pasta dish. YUMMY! Made for Fall 2008 PAC.