Serves: 6
Total Calories: 92
1 Place a rack in the center of the oven. Preheat the oven to 400°F. 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 into 1-inch strips. Place them in a large shallow roasting pan with the oil and salt and pepper. Toss well. Bake the peppers 30 minutes.
3 Stir in the vinegar. Bake the peppers 20 minutes more or until tender. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peppers with Balsamic Vinegar recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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