Roasted Peppers

April 03, 2013


It’s 8:00 a.m. in my house and my dog is acting like he’s on steroids!  I finally freed him of his E collar post neutering, and he is absolutely out of control, flying through the house, ricocheting off the couches, and finding whatever he can to get into trouble.  I just found him in my bedroom laying on my lounge with shower gel in his mouth!   Maybe he’s trying to tell me something, he does need a bath!  I need a double shot of espresso to deal with Louie today.

Last night was the end of passover and my husband was such a good boy all week that I thought I would make him his favorite dinner; Pan Fried Chicken.  Marc loves peppers, so I thought this would be a nice accompaniment. Make sure to have some crusty bread to eat with this.

Roasted Peppers
  • 2 orange peppers
  • 2 red peppers
  • 2 yellow peppers
  • 4 cloves garlic, sliced thin
  • six basil leaves, cut into small ribbons.
  • Kosher salt and pepper to taste
  • Good quality olive oil
  1. Preheat oven to 450 degrees.
  2. Wash and dry each pepper and place on baking sheet covered with non stick aluminum foil ( or spray with cooking oil)
  3. Place into oven on rack in middle position, and cook for 45 minutes, turning peppers at 15 minute intervals.
  4. Place charred peppers into a bowl immediately and cover with foil. Let peppers steam for a while this way, it makes it much easier to remove the skins. (I actually did this part earlier in the day and left for a couple hours and when I returned home I did the next couple steps.)
  5. When peppers are cool enough to handle, pull off stem, and tear peppers into thirds. removing seeds as you go, this should be easy, they will tear along it's natural separation. Now remove skins.
  6. Place peppers on serving platter, season generously with salt and pepper, and sprinkle basil on top.
  7. Dress the peppers with some good quality olive oil.
  8. You can serve this at room temperature, or put in the refrigerator until you are ready to eat.
  9. You may want to add some balsamic vinegar too, I will the next time I make this!!!


Source around my french table by Dorie Greenspan

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