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Roasted Peppers

  • Serves 6.


  • 8 to 10 medium, plump, wrinkle-free, smooth-skinned peppers (yellow, red, and green)
  • 4 Tablespoons olive oil
  • 4 cloves garlic, chopped
  • Salt to taste
  • 3 Tablespoons freshly grated Parmesan or Romano cheese
  • 1-1/2 Tablespoons dry breadcrumbs


Roast peppers until skins are blackened or charred by placing over the flame of a gas stove or roast in very hot oven. Remove from heat source, and allow to cool until they can be handled. Peel and remove stems and seeds. (You can also place them in a brown paper bag for 10 minutes for easier removal of skins.) Slice peppers into 1/2-inch wide strips.

Heat oil and garlic in large skillet. Sauté until garlic is golden brown. Add pepper strips and cook over medium heat about 15 minutes, stirring gently several times. Add salt to taste, cheese, and breadcrumbs. Stir well and serve immediately.

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