It never hurts to gain acclaim for something worthwhile, and, judging by this week’s submission, one can say that Debbie Robb is proud to proclaim that her roasted peppers recipe has helped her to gain positive renown.
The resident of the 300 block of Mercy Street noted that age plays a part in helping these beauties to shine. We all know that fame can prove fleeting, but with this recipe at your side, perhaps you, too, will likewise become a legend among your culinary beneficiaries.
Taste better a few days later ~ if you have any left !
3 bell peppers (red, yellow, orange)
3 minced garlic cloves
Fresh parsley, to taste
Olive oil, to taste
1 teaspoon of capers
1 teaspoon of red pepper flakes
Shaved Parmesan cheese
Salt and pepper, to taste
Roast the peppers through your desired means. When they are entirely done, place them in a paper bag until they are cool enough to touch.
Remove the burned skin by rubbing with a towel or putting it gently under water. Slice, add the minced garlic, rinsed capers, shaved Parmesan, parsley, red pepper flakes, and the salt and pepper. Toss everything together in a large bowl with enough olive oil to coat thoroughly. SPR