CHERRY BELL PEPPERS RECIPES
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE RECIPE: H…
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, FatContent 27g fat (9g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 18g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 11g protein.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE RECIPE: H…
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, FatContent 27g fat (9g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 18g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 11g protein.
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