See Also: Appetizers · Cooking Club · Vegetable Dishes
Colorful Sweet Bell Peppers
From Dorothy McNett's recipes at www.dorothymcnett.com. Don't use too much lemon or vinegar if pairing with wine. Keep it smooth and flavorful, perhaps even upping the garlic a little.
3-4 red, green, orange or yellow bell peppers (use a combination)
2-3 cloves garlic, minced
2 - 3 tablespoons extra virgin olive oil
1-2 teaspoons lemon juice or balsamic vinegar
salt and pepper
fresh or dried herbs, as desired
pinch of sugar, if necessary
dollops of Gorgonzola, or other creamy style cheeses (Try the marinated small mozzarella balls tucked inside each strip and secured with a toothpick.)
Wash and dry each pepper. Using a pair of tongs (do not pierce the peppers) place peppers on an open gas flame, using medium heat. Turn several times using the tongs. Roast until lightly blackened, usually takes about 2 - 3 minutes. Place in a covered dish to sweat for about 20 minutes. Scrape the blackened peelings off using a paring knife. Don't worry about getting all of it off, just most of it. Holding the pepper over a bowl, slice or tear them into strips. removing the seeds and membrane but striving to keep as much as the flavorful juices as possible. Add the rest of the ingredients to the bowl, tossing to coat the pepper pieces. Taste and correct the seasonings, as desired. It is delicious served right now, or marinate for several hours or days in the refrigerator. Great to eat just like this, or use in salads, pastas, on sandwiches, and on pizzas. As an appetizer, wrap each slice around a dollop of Gorgonzola!
Recipe created 1995-10-16.
