Sweet-Tart Peppers - XP

[Guest guest]

Bell peppers: we always grow them, but can't keep up. So, I'm always on the

hunt for bell pepper recipes. Here is one that uses stuff we usually have on

hand. The recipe is actually from a restaurant in Italy, according to the

author. Enjoy. ~ Brenda

 

* Exported from MasterCook *

 

Sweet-Tart Peppers

 

Recipe By :Pizza Any Way You Slice It! by Charles & Michele Scicolone, 1998;

pg 186

Serving Size : 6 Preparation Time :0:00

Categories : Bell Peppers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium red or yellow bell peppers -- (about 1 1/2 pounds)

1 jalapeno peppers -- (1 to 2)

- or other type chile

- or a pinch of crushed red pepper

4 cloves garlic -- chopped

1 large ripe tomato -- cored and chopped

2 tablespoons raisins

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon sugar

1 pinch dried oregano

1 tablespoon chopped fresh parsley

 

Preheat the oven to 400 F.

 

Cut the peppers in half lengthwise and remove the stems, seeds, and white

membranes. Slice the peppers into 1-inch strips.

 

Oil a 12 x 9 x 2-inch baking and serving dish. Add all the ingredients except

the parsley. Toss well. Spread the ingredients in an even layer.

 

Bake 50 to 60 minutes, or until the peppers are tender and lightly browned on

the edges.

 

Let cool to room temperature. Sprinkle with parsley. Serves 6

 

One day we were at Gigino Pizza a Metro (which calls itself the University of

Pizza) in Vico Equense, near Naples. It's an enormous restaurant that attracts

big families who order their specialty-pizza by the meter-yard-long pies with

all kinds of interesting toppings. They also have great seafood, pasta, and

antipasto. In fact, Michele was so taken by the antipasto table, she took

several photos of it, much to the amusement of a group of diners nearby. Michele

got the last laugh, though, when she pried the recipe for these sensational

sweet-tart peppers from a friendly waiter. We serve them as an appetizer or as a

side dish with grilled sausages or ribs.

 

- from the waiter at Gigino Pizza a Metro, in Vico Equense, near Naples in

Italy.

 

Typed for you by Brenda Adams <brendaadams... This is one of my

favorite books from the West Slope library. The fella (and his wife) went to

Italy and came back with an addiction, an avocation: making great pizza; the

book has various kinds, plus other types of dishes, too. It's a fun read. No, I

haven't made any of his recipes yet, but I sure plan to.

 

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Per Serving (excluding unknown items): 82 Calories; 5g Fat (48.7% calories from

fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates.