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Roasted Peppers
Recipe Summary
Yield: Makes 1 to 1 1/2 cups
Ingredients
Ingredient Checklist
2 red bell peppers
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
8 basil leaves
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
Cook's Notes
Use immediately or store in an airtight container, refrigerated, up to 1 week.
Gallery
Roasted Peppers
Recipe Summary
Yield: Makes 1 to 1 1/2 cups
Gallery
Roasted Peppers
Roasted Peppers
Roasted Peppers
Recipe Summary
Yield: Makes 1 to 1 1/2 cups
Recipe Summary
Yield: Makes 1 to 1 1/2 cups
Yield: Makes 1 to 1 1/2 cups
Makes 1 to 1 1/2 cups
Ingredients
Ingredients
- 2 red bell peppers
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 8 basil leaves
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Directions
Char peppers over an open flame (on the stove or a grill) until skin is blistered and charred. Transfer to a large bowl and cover tightly with plastic wrap; let peppers steam and cool slightly.
Once peppers are cool enough to touch, rub skin off using a clean paper towel. Remove stems and seeds. Slice peppers lengthwise into 1/4-inch-wide strips.
Place peppers in a large bowl along with garlic, rosemary, basil, and oil; season with salt and pepper.
Cook's Notes
Use immediately or store in an airtight container, refrigerated, up to 1 week.
Cook’s Notes
Use immediately or store in an airtight container, refrigerated, up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Peppers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Peppers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
