Save Recipe Print
Total:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Hot Roasted Red Pepper Dip

Recipe courtesy of Katie Lee

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Artichoke Spinach Dip with Roasted Red Bell Peppers

Recipe courtesy of Guy Fieri

Roasted Garlic and Four-Cheese Pull-Apart Bread

Recipe courtesy of Ree Drummond

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Short Rib Ragu with Pappardelle and Pecorino Romano

Recipe courtesy of Bobby Flay

Roasted Asparagus

Recipe courtesy of Ina Garten

Browse Reviews By Keyword