Roasted Peppers In Oil Peperoni Arrostiti Sotto Olio Recipes

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

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.

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

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.

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
• Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the 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 the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
• Serve, storing leftover peppers in the refrigerator for up to 5 days.

PEPERONI ARROSTITI

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.