Sunday, November 20, 2011

Chuck's Roasted Sweet Peppers

Here we ventured all the way to Northern California, and doctored the recipe to make a very good, light appetizer that doesn't stuff the guests or break the bank. My husband took Chuck's recipe and spread goat cheese and pine nuts on top. It was terrific. Chuck's way is fine too, but I liked the goat cheese and the pine nuts. Please note that this is a day before recipe. You have to roast the peppers over the burners on your stove before you start to make this recipe.

Chuck's Roasted Sweet Peppers

4 red sweet peppers
2 cloves garlic, finely chopped
salt and freshly ground black pepper to taste
1/4 cup olive oil

1. Day before, or early in the day, preheat the oven to 400 degrees and place the peppers on the oven shelf.(Or put them on the burner over an open flame.) Let roast thirty minutes. (The open flame takes less time.) or until the skins puff up and the peppers look slightly charred. (Over the open flame, they will look extremely charred.)
2. With potholders or asbestos gloves (??!!) hold the hot peppers and gently peel off the skin, saving all the juice that is released. Remove and discard the seeds. Slice the peppers into thin strips and arrange in a baking dish with the juice.
3. Sprinkle with the garlic, salt, pepper and oil and refrigerate, covered until serving time.
4. Preheat the oven to 400 degrees.
5. Bake pepper strips, uncovered, twenty minutes, or until bubbling hot. Makes four servings.

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