Saturday, April 29, 2006


Use 6/8 softball size peppers.
Peel and seed the peppers.
Slice 6 cloves garlic.
1/4 tsp. red pepper flakes
1/3 cup olive oil
salt to taste, (I don't spare the salt).
Saute garlic until it starts to color.
Julienne peppers, add to oil with red pepper flakes on med/high heat for 4/5 minutes, keep turning.
Add salt and more pepper to taste
Reduce heat to low and simmer for another4/5 minutes.
Usually I toast country Italian bread, liberally rub it with a garlic clove then brush olive oil on the bread.

These peppers are great with risotto, pasta, eggs, salad or right out of the bowl.

rQm Posted by Picasa


Blogger ConnieJane said...

I must say, RQM makes the best roasted peppers I have ever had. Very yummy. Thanks for sharing!


11:39 PM  
Blogger annie said...

yummy peppers.
this house is a pepper house.
my love, most especially is.
he even chomps down habaneros.
crazy man.

3:08 AM  
Blogger sttropezbutler said...

Man oh man...

I'm coming for dinner soon..


9:21 AM  
Blogger alan said...

Thank you for something wonderful to try!


1:11 PM  
Blogger Blogzie said...

Yummy, Yummy, Yummy.

I've got love in my tummy.

I like mine the size of softballs, too.


2:27 AM  
Blogger Phi said...

Roast peppers are one of my favourite things in lazy summer evenings, eating in the garden with friends.. I use also yellow and green peppers (though the green ones are a bit bitterer) and usually add some freshly chopped parsley, capers and some salted little anchovies.. mmmm!!

off topic: yesterday I went to see my ex quilt teacher. She's from Canada and is one of the best people I've ever had the chance to know. Needless to say, I thought of you and all of your wonderful quilts. I'm going to share your address with her, so PLEASE.. publish some more pics of your amazing work!

3:39 AM  
Blogger I n g e r said...

Do you know I've never had a stuffed pepper? (Never had a pizza, even, until I was in college.)

Really must prioritize such things...

How are you, RQM?! Hugs from your fans in CT!

9:11 AM  

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