My parents always had a little container of these delicious peppers in the refrigerator, especially when the peppers were abundant and in season. Heaped upon fresh Italian bread or bruchetta, added to a sandwich, as part of a cold antipasto, dipping bread in the juicy oil or alone they are a delicious treat.
5 Red Bell Peppers (or combo red/green) ¼+ cup Olive Oil
4 tablespoons Fresh Parsley, chopped Salt and pepper to taste
4 small clovesFresh Garlic, chopped or minced
Heat or broil whole peppers on cookie sheet until cooked but firm, skin will turn black in some areas. Peppers can also be roasted over charcoal, my favorite way to prepare theml. When peppers are cooked and skin looks like it is detached from the meat of the pepper remove them from the heat. The peppers can be transferred to a bowl to cool down; you can cover the bowl with a tight seal of saran wrap as this will help when time to peel. When cool enough to handle, peel off skin and remove stem filaments and seeds. The stems should come off easily. Either slice or pull apart the pepper in thin long strips. Place red pepper strips in a bowl. Chop fresh parsley and add to peppers. Peel garlic and slice or chop and add to peppers and parsley. Toss with olive oil, sea salt and pepper to taste.
TIP FOR ROASTED PEPPERS: The roasted peppers can also be placed directly into a paper bag or a ziplock baggie to “sweat" to make it easier to remove the stems, seeds and skin.
SUBSTITUTION: Red peppers can be expensive, you can use less peppers and modify the recipe accordingly or you can use a mixture of red and green peppers which is also very good.