Free Recipe Roasted Sweet Peppers with Paprika
Recipe Type: V Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Sweet Peppers with Paprika Recipe
4 lg Red and/or yellow bell
-peppers
6 Cloves garlic; thinly sliced
2 tb Extra-virgin olive oil
2 ts Paprika
1/2 ts Salt; or to taste
1/8 ts Sugar
Crumbled blue cheese;
-(optional)
Toasted bread rounds for
-serving
20 SERVINGS LACTO/VEGAN
Roasted Sweet Peppers with Paprika Preparation
A tray of toasted bread rounds topped with colorful roasted peppers makes an attractive finger food. The crumbled blue cheese adds a tangy flavor. Roast peppers over a gas flame, or under broiler, turning, until charred all over. Place in paper bag and allow to steam and cool for 20 minutes. Scrape off blackened skin and remove and discard cores, seeds and ribs. Drain peppers, saving juice. Chop peppers coarsely. In large skillet, heat oil over medium heat. Add garlic and cook, stirring often, until soft and just beginning to color, about 5 minutes. Add roasted peppers and 1 to 2 tablespoons reserved juice from drained peppers. Reduce heat to low, cover and cook, stirring occasionally, for 20 minutes. (If peppers start to dry out, add more reserved juice as needed.) Add paprika, salt and sugar and mix well. Cover and cook, stirring occasionally, until peppers are very tender, about 15 minutes. Remove from heat and cool. To serve, place roasted peppers on toasted bread rounds and top with crumbled cheese if desired. PER SERVING: 23 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 59MG SOD.; 0 FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999. Recipe by: Vegetarian Times Magazine, December 1997, page 46 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 20
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