Italian Roasted Peppers

Oxmoor House
6 servings


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4 medium-size green peppers
4 medium-size red peppers
1/4 cup plus 1 tablespoon chopped onion
2 cloves garlic, minced
2 1/2 tablespoons butter or margarine
Salt to taste


Place whole peppers on broiler rack. Place rack 6 to 7 inches from heat. Broil 3 minutes on each side or until skin begins to bubble. Remove from oven, and let cool to touch. Rinse peppers with cool water, and remove bubbled skin. Remove and discard seeds. Slice peppers into 1/4-inch-wide strips. Set aside.

Sauté onion and garlic in butter until tender; remove from heat, and add pepper strips. Toss gently to coat. Add salt to taste. Serve immediately.

Created date

February 2010