Recipe courtesy of Gourmet Magazine
Episode: Hot and Spicy
Save Recipe Print
Total:
1 hr 5 min
Prep:
15 min
Inactive:
20 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat broiler.

Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.

While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well.

Toss peppers with dressing and sprinkle with raisins and walnuts.

Cook's Note

Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Red Peppers

Recipe courtesy of Ina Garten

Spinach and Red Pepper-Stuffed Chicken

Recipe courtesy of Valerie Bertinelli

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories