This roasted sweet red bell pepper recipe is sweet indeed! It is great on salads, with antipasto, as an appetizer, as a snack, or on subs and sandwiches. Try them on cooked meats, too.
Contributed by: Bob M., Rochester, N.Y.
Today’s Quote: “Success is getting what you want. Happiness is wanting what you get.” – – ale Carnegie
8 sweet red peppers green bell peppers
1cup olive oil
1/4 cup lemon juice
4 cloves garlic
1 tablespoon parsley
1 teaspoon salt
1/2 teaspoon basil
Preheat the oven to 450 ° F.
First, wash peppers. Cut the tops off and remove the seeds. Rinse the cavity.
Next, cut peppers in half.
Then, place pepper halves on a lightly oiled cookie sheet.
Bake in the oven for about 20 minutes, turning two out three times.
Bake until the skin gets dark brown and blistered.
Place peppers in a large covered dish or bowl for about 15 20 minutes.
Peel off pepper skins.
Cut peppers into quarters.
In a large bowl add olive oil, lemon juice, and spices.
Add peppers and anchovies.
Refrigerate for several hours or overnight.
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