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Roasted Sweet Pepper Tapas

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  Red bell peppers 16 Ounce (2 Red Bell Peppers, 8 Ounce Each)
  Garlic 1 Clove (5 gm), minced
  Chopped fresh oregano leaves/1/2 teaspoon dried oregano leaves crushed 1 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon, crushed
  Olive oil 2 Tablespoon
  Oregano sprigs 1 (Fresh, For Garnish)

Cover broiler pan with aluminum foil.
Set broiler pan about 4 inches from heat source.
Preheat broiler.
Place peppers on aluminum foil.
Broil 15 to 20 minutes until blackened on all sides, turning peppers every 5 minutes with tongs.
To steam peppers and loosen skins, place blackened peppers in paper bag.
Close bag; set aside to cool about 20 minutes.
To peel peppers, cut around core, twist and remove.
Cut peppers in half lengthwise; place pepper halves on cutting board.
Peel off skin with paring knife; rinse under cold water to remove seeds.
Lay pepper halves flat and slice lengthwise into 1/4 inch strips.
Transfer pepper strips to glass jar.
Add garlic, oregano and oil.
Close lid; shake to blend.
Marinate at least 1 hour.

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Roasted Sweet Pepper Tapas Recipe