Red And Green Peppers In Olive Oil, Garlic, And Parsley Recipe
Ingredients
| Red bell peppers | 3 To taste | |
| Green bell peppers | 2 To taste | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 6 Clove (5gm), mashed | |
| Italian parsley | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 Teaspoon |
Directions
Char the peppers under the broiler or on the stovetop, until black.
Put them in a paper bag in the still hot but turned-off oven and turn the bag repeatedly for 5 minutes.
Take the peppers out of the bag and peel the skin off under cold running water.
Seed and cut the peppers into strips.
In a large saute pan over medium heat, heat the olive oil, then add the garlic and saute until golden.
Remove the garlic, add the peppers, and saute for 2 minutes on each side.
Remove peppers onto a platter and sprinkle with parsley, salt, and pepper.
Put them in a paper bag in the still hot but turned-off oven and turn the bag repeatedly for 5 minutes.
Take the peppers out of the bag and peel the skin off under cold running water.
Seed and cut the peppers into strips.
In a large saute pan over medium heat, heat the olive oil, then add the garlic and saute until golden.
Remove the garlic, add the peppers, and saute for 2 minutes on each side.
Remove peppers onto a platter and sprinkle with parsley, salt, and pepper.
Chef
