Italian Roasted Peppers Recipe
6 red bell peppers
2 teaspoons minced garlic cloves
½ cup extra virgin olive oil
¼ cup fresh minced Italian parsley
Line the baking sheet with aluminum foil. Wash the whole red bell peppers and lightly rub a tiny bit of olive oil to the skin on all sides. Lay them side by side on the baking sheet in 2 rows. Place in the oven and broil them until the skin blackens quite a bit. (about 9 to 12 minutes per side). As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred. Place them in a bowl or baking dish and cover in saran wrap to let them “steam” for 20 minutes (This will help, releasing the charred skin and maintain the sweet inner flesh). Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough). Remove the seeds and rinse lightly under water, to get all the seeds out. Place in a bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.
Photo credit: ella novak