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Italian Roasted Red Peppers PDF Print E-mail
(2 votes, average 5.00 out of 5)
Thursday, 08 July 2010 11:02


6 large red bell peppers
4 tablespoons olive oil plus additional for brushing on peppers
1 clove garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper


Preheat oven to broil.
Wash and dry peppers.  Cut in quarters and remove seeds, core and membranes.  Place peppers skin side up on a cookie sheet.  Brush with olive oil.  Place pan on oven rack positioned  4-5 inches from the broiler element.  Broil peppers for about 10 minutes or until the skin turns black and blisters.  Remove peppers from oven and place in a plastic bag or in a bowl and cover with a damp towel.  This will make peeling easier.  Once cooled, peel off blackened skin and cut the peppers lengthwise into strips.
Place peppers in a bowl and add 4 tablespoons olive oil, garlic, oregano, salt and pepper.
Refrigerate unused portions.


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