Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

Brush each pepper with a bit of oil. Roast in the oven, grill on the stove top or barbecue until peppers are totally black and well charred. Cool and peel. Slice and seed the peppers. Puree seeded peppers in a blender with oil and garlic. Heat and serve over pasta or rice.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Roasted Red Peppers

Recipe courtesy of Ina Garten

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Thai Beef with Peppers

Recipe courtesy of Ree Drummond

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories