With the charred skin removed, these peppers are wonderfully sweet! They go fabulously with crusty Italian bread, dipped in the juices and olive oil.
- sweet bell peppers (preferably red)
- olive oil
- 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.
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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