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Roasted Peppers with Garlic and Basil

Recipe photo courtesy of WILLIAM MEPPEM

These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.

Source: Martha Stewart Living, April 2003
Total Time Prep Servings



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How would you rate this recipe?
  • prod_test10040
    20 MAY, 2011
    Another alternative that I must try
  • cw05
    29 JUN, 2010
    So. Tasty. Although the instructions say to use a paper towel, it is impractical and does not work. Just peel the skins off with your hands! Definitely try them in the Flank-Steak Sandwiches, they are out-of-this-world.
  • kleintoolZ
    25 AUG, 2008
    I have made a variation of this, I blacken the peppers on the grill outside .Then clean and slice them add garlic, basil,onion and fresh or canned tomatoes, cook in a pan with olive oil salt and pepper add Italian sausage if wanted. Serve over wild rice or long grain. Good luck.
  • krisx2
    9 MAY, 2008
    These were so good! I had an easier time peeling off the skin from the peppers by hand rather than using a paper towel. Even that was a little annoying to do, but not too time consuming and the end result was worth it. 1/4 cup of olive oil was a little much for my taste ... I would reduce by half. Peppers are best when the strips are cut thin. Enjoy!

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