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roasting American, Italian
Roasted Peppers Recipe-18950

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Comments: 1


Each day, Annie Sausto prepares a batch of 40 to 50 peppers. The smoky aroma fills the restaurant and lingers until serving time. Always marinated and served at room temperature, our peppers are never held over from one day to the next, as we feel that freshness ensures their homemade taste.

Yield: For 6 peppers


  • 6 red bell peppers
  • ½ cup fine-quality olive oil
  • 3 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 1 teaspoon chopped Italian parsley
  • 1/8 teaspoon minced garlic, optional
  • Salt and pepper to taste


1. Preheat broiler.

2. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.

3. When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into ¼-inch-thick strips.

4. Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off.

5. Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature.

© 1998 by Frank Pellegrino

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe and includes 1/8 teaspoon of added salt.

1373kcal (69%)
71mg (7%)
915mg (1524%)
1126mcg RAE (38%)
0mg (0%)
326mg (14%)
16g (80%)
122g (187%)
5mg (29%)

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  • casa-giardino

    06.10.12 Flag comment

    We like our roasted peppers charred. I roast them over a gas burner.


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