Peperoni Arrostiti Recipes

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ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)



Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) image

I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks     Antipasto Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
¾ cup extra-virgin olive oil
1 clove garlic, minced
5 leaves fresh basil leaves, finely sliced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
  • Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
  • Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
  • Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g

PEPERONI ARROSTITI



Peperoni Arrostiti image

Make and share this Peperoni Arrostiti recipe from Food.com.

Provided by Queen Dragon Mom

Categories     European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

5 tablespoons garlic-infused olive oil
3 red bell peppers
salt
1/2 cup fine dry breadcrumb
3 tablespoons grated parmigiano-reggiano cheese
3 tablespoons chopped parsley
1 1/2 teaspoons chopped thyme
1/2 teaspoon crushed hot pepper
1/2 cup chicken stock

Steps:

  • Preheat oven to 350.
  • Drizzle the bottom of a 13x9 baking dish with 1 tablespoon of the olive oil.
  • Cut the peppers in half, removing stems, seeds and ribs.
  • Arrange peppers in dish and drizzle them with the remaining oil.
  • Stir together the crumbs, 2 tablespoons of the parsley, thyme and hot pepper.
  • Divide the crumb mixture amongst the pepper halves.
  • Pour the stock around the peppers.
  • Cover dish tightly with aluminum foil.
  • Bake until peppers are tender, around 20 minutes.
  • Remove foil and continue baking until the crumbs are lightly browned, about 10 minutes.
  • Transfer the peppers to a serving dish.
  • Add the remaining parsley to the cooking juice and spoon it over the peppers.

Nutrition Facts : Calories 171.9, Fat 12.8, SaturatedFat 2.2, Cholesterol 2.4, Sodium 140.6, Carbohydrate 11, Fiber 1.7, Sugar 3.4, Protein 3.3

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