Recipe courtesy of Giada De Laurentiis
Episode: East Meets Italy
Save Recipe Print
Total:
1 hr 20 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 250 degrees F.

Place the olives and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.

Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for a later use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette

Recipe courtesy of Trisha Yearwood

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Peppers

Recipe courtesy of Robert Irvine

Roasted Red Peppers

Recipe courtesy of Ina Garten

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Mini Stuffed Peppers

Recipe courtesy of Trisha Yearwood

Hot Roasted Red Pepper Dip

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories