Red And Green Peppers In Olive Oil, Garlic, And Parsley
|Red bell peppers||3|
|Green bell peppers||2|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), mashed|
|Chopped italian parsley||2 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
Char the peppers under the broiler or on the stovetop, until black.
Put them in a paper bag in the still hot but turned-off oven and turn the bag repeatedly for 5 minutes.
Take the peppers out of the bag and peel the skin off under cold running water.
Seed and cut the peppers into strips.
In a large saute pan over medium heat, heat the olive oil, then add the garlic and saute until golden.
Remove the garlic, add the peppers, and saute for 2 minutes on each side.
Remove peppers onto a platter and sprinkle with parsley, salt, and pepper.