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susan s italian roasted red peppers


this is a delicious side dish that we serve on holiday's as part of our italian antipasto platter. the red peppers and the "sauce" they're in make excellent dipping with fresh italian bread and are the highlight of our holidays. i've even started making these to add on fresh grilled veggie sandwiches and i'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! add as little or as much garlic as you want at the end...i use a lot! these are served at room temperature but sit nicely in the refrigerator if there are leftovers. ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. enjoy!


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  • Carbohydrates: 288.5
  • Fats: 42.0
  • Dietary Fiber: 30.0
  • Minerals: 0.0
  • Proteins: 3.0
  • Vitamins: 19.0
  • Water: 3.0


  1. Line baking sheet with aluminum foil
  2. Wash whole red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side
  3. Lay them side by side on baking sheet in two rows
  4. Place in the over on broil and broil them until the skin blackens quite a bit
  5. As one side darkens
  6. Take them out and continue to roast all sides until the peppers are evenly charred
  7. Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes
  8. Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them
  9. Remove all the charred flesh by tugging on it
  10. Removed seeds and rinse lightly under water
  11. If necessary
  12. To get all seeds out
  13. Place in bowl and add the olive oil
  14. Garlic and parsley
  15. Mix well and serve at room temperature

Step 11

Total Time in Minute 55

Ingredients Count 6

cooking susan s italian roasted red peppers

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Red bell peppers

Minced garlic cloves

Extra virgin olive oil

Fresh italian parsley



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