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Roasted Red Peppers Recipe

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This recipe for Roasted Red Peppers, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Ross
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 large red bell peppers (about 3 pounds), quartered, cored and seeded
2 garlic cloves, peeled and coarsely chopped
4 3-inch sprigs fresh rosemary, or 1 tsp. dried rosemary, crumbled
2 Tbsp. extra-virgin olive oil

Directions:
Directions:
Pre heat the oven to 375. Line a large shallow roasting pan with foil. Put in the peppers, garlic and rosemary sprigs;drizzle with oil. Toss well, and spread evenly in the pan.

Roast uncovered on the oven's middle rack, stirring occasionally, until the peppers are soft and begin to caramelize, about 1 hour.

Remove the pan from the oven, and discard the rosemary sprigs and garlic. Cool the peppers until they're easy to handle, then peel. The skins should slip off; any bits that remain will add color.

Cover loosely until about an hour before serving. Right before serving, drizzle with a little more olive oil.

Personal Notes:
Personal Notes:
This recipe can be prepared a day before cooking

 

 

 

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