Serves: 4
Total Calories: 115
1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a large baking pan. Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds.
2 Cut the peppers lengthwise into 1-inch strips. Add the chile to the pan. Add the oil and salt to taste and toss well. Spread the peppers out in the pan.
3 Bake the peppers 25 minutes. Add the garlic and tomatoes and stir well. Bake 20 minutes more or until the peppers are tender when pierced with a knife. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Peppers with Tomatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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