Roasted red peppers
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Roasted red peppers
  Vegetables    Peppers  
Last updated 6/12/2012 1:02:12 AM. Recipe ID 25675. Report a problem with this recipe.
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      Title: Roasted red peppers
 Categories: Vegetables, Usenet
      Yield: 4 Servings
      1 lb Red peppers, fresh
           -(sweet red capsicum
    1/4 c  Lemon juice
  Preheat broiler as hot as you can get it.  Turn red peppers under the
  broiler until their skins come up in black bubbles. Cool the peppers
  until you can handle them comfortably.
  Remove the skins, stems, cores and seeds.  (This is messy work.  I
  have tried removing the innards first, before putting the peppers
  under the broiler, and the result is not so good as this way.)
  Cut the peppers into finger shapes.  Flavor them with fresh lemon
  juice and salt.  Let them sit for several hours, draining off the
  liquid that forms.
  *  A low-calorie but flavorful red pepper salad -- Safeway got in
  their first carload of really cheap red peppers yesterday, and I made
  roasted pepper salad.
  Serve this at room temperature as a side dish for anything Nicoise or
  Spanish or Greek or Egyptian. Or make a meal of them by adding a bowl
  of yoghurt, a bowl of chopped onion, some black olives, radishes and
  pistachios, and lots of warm pita bread. Or use it with sauteed
  garlic and pitted black olives and a little reduced white wine as a
  spaghetti sauce. Yield:  Serves 4.
  *  Now.  Here is the real point about this recipe:  These roasted
  peppers are insanely delicious, smooth and unctuous and aromatic, and
  yet they contain absolutely no calories. A full-sized red pepper is
  only 15 calories.
  *  Of course I could lose weight if I never ate more than three
  tablespoons of anything. Any fool could do that. But I don't want to
  confine myself to three tablespoons.  Perhaps my taste buds work more
  slowly that other people's.  I don't seem to get the hang of what I'm
  eating till the second serving, or sometimes the third.
  *  At the same time, I want things that are really voluptuous and
  good to eat, full of interesting, complicated flavors that will
  satisfy me and make me feel happy and rewarded. Again, any fool could
  lose weight by eating celery stalks and carrots. Unfortunately, any
  number of carrot sticks over six makes me grumpish, and raw celery
  turns me positively surly in short order unless accompanied by
  delicious, fattening sour cream and cream cheese.
  : Difficulty:  easy.
  : Time:  15 minutes preparation, several hours aging.
  : Precision:  no need to measure.
  : Mary-Claire van Leunen
  : DEC Systems Research Center, Palo Alto, California, USA
  :  -or- decwrl!decsrc!mcvl

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Recipe ID 25675 (Apr 03, 2005)

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