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Roasted Pepper Salad

Holiday.Cook's picture
Ingredients
  Red bell peppers/Green bell peppers To Taste, halved and seeded
  Lettuce leaves 4 (For Serving)
For stuffing
  Red bell pepper 1 Medium
  Green pepper 1 Medium
  Red onion 1⁄3 Cup (5.33 tbs), thinly sliced & separated into rings
  Mushrooms 4 1⁄2 Ounce, drained (1 Jar)
  Red wine vinegar 3 Tablespoon
  Oil 3 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1) On a broiler pan arrange 1 red and 1 green pepper. Broil 3 to 4 inches from heat, turning occasionally until skin blackens. Remove from pan.
2) Place in a plastic bag and let stand for 10 minutes to steam.
3) Peel and seed the peppers. Cut into 1/2-inch pieces.
4) Take a medium bowl and combine onion, mushrooms and pepper pieces.
5) In another small bowl combine oil, vinegar, salt and pepper. Pour this dressing over the vegetable mixture and toss.
6) Cover and refrigerate for several hours or overnight, stirring occasionally.

SERVING
7) Stiff inside bell pepper halves and serve on lettuce lined plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Broiled
Dish: 
Salad
Occasion: 
Christmas
Ingredient: 
Bell Pepper
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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