Susan's Italian Roasted Red Peppers
photo by Lori Mama
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 6 red bell peppers
- 2 teaspoons minced garlic cloves
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup fresh Italian parsley, minced
- salt
- pepper
directions
- Line baking sheet with aluminum foil.
- Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
- Lay them side by side on baking sheet in two rows.
- Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
- As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
- Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
- Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
- Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
- Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.
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Reviews
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These were wonderful! I had only three peppers and did them on my stove top, I have a gas stove top and just turn on the burners and set the peppers on the burners and turned as soon as the skin blackened on that side, makes a bit of a mess, but it is pretty easy. I don't rinse the peppers because I read somewhere that it washes out some of the flavors but that is just my opinion. Followed the rest of the recipe and these were absolutely delicious served with some crusty italian bread. Thanks for the great recipe.
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I have to admit to cheating a bit with this recipe! I had a GLUT of red peppers, and I always roast them and then bottle them in olive oil - so I piggy-backed off my LONG preserving and bottling day and made these up at the same time! This recipe was easy to follow and you are RIGHT - the oil and peppery juices were sublime when we dipped our crusty French bread into the fragrant self-made sauce......I made this recipe exactly as stated with the full compliment of peppers, it was delicious! Made for Holiday Tag and a note to any future chefs, DO try this recipe for antipasti, it would be the icing on the cake! Merci! FT :-)
RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.