Serves: 8
Total Calories: 26
1 Cover the broiler pan with foil. Place the broiler pan about 3 inches away from the heat source. Place the whole peppers on the pan. Turn on the broiler to high. Broil the peppers, turning them frequently with tongs, about 15 minutes or until the skin blisters and they are charred all over. Put the peppers in a bowl. Cover with foil and let cool.
2 Cut the peppers in half, draining the juices into a bowl. Peel off the skins and discard the seeds and stems.
3 Cut the peppers lengthwise into 1-inch strips and place them in a serving bowl. Strain the juices over the peppers.
4 Serve at room temperature or store in the refrigerator and serve chilled. The peppers keep 3 days in the refrigerator or 3 months in the freezer.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Peppers recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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