From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 6 large, firm bell peppers
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup parsley, chopped
  • 1 clove garlic, chopped
  • 1/4 teaspoon oregano
  • Salt and pepper

Wash and dry peppers.  Cut in half and remove seeds.  Put on broiler rack, skin side up, and broil about 10 minutes or until skin is medium brown and peppers are soft.  Remove and cool.  Peel off brown skin and cut lengthwise into 2-inch strips.  Mix oil, lemon juice, garlic, parsley and oregano.  Place peppers in bowl and pour mixture over them.  Add salt and pepper to taste.  Store in refrigerator until cold.

SERVES: 4 - 6

more from beliefnet and our partners
Close Ad