With the charred skin removed, these peppers are wonderfully sweet! They go fabulously with crusty Italian bread, dipped in the juices and olive oil.
Ingredients
- sweet bell peppers (preferably red)
- garlic
- olive oil
- salt
Instructions
- Line a cookie sheet with aluminum foil.
- Rinse whole bell peppers and place on foil.
- Keeping the oven door ajar, broil the peppers until blackened, rotating them until all sides are black.
- Place the peppers in a large bowl and cover with the foil off of the cookie sheet.
- Let cool completely.
- Working over another bowl so that the juice can run into it, peel the charred skin off of the peppers, placing the skins and seeds on the foil. Usually I tear the pepper pieces into small strips. It’s fine if a few seeds fall in with the juice and pepper pieces.
- When finished, divide into smaller containers, if desired, and top with salt and a layer of olive oil.
- Slice and add a couple cloves of garlic.
- The peppers may be frozen or refrigerated.
- Bring to room temperature before serving.
Variation:
1. When peppers are cool enough to handle, cut them in half.
2. Remove the skin and seeds.
3. Lay half of each pepper in a baking dish.
4. Top with slices of cheese (feta or fontina work especially well).
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