Roasted Sweet Peppers with Paprika
- 4 large red and/or yellow bell peppers
- 2 Tbs. olive oil
- 6 cloves garlic, thinly sliced
- 2 tsp. paprika
- 1/2 tsp. salt or to taste
- 18 tsp. sugar
- Crumbled blue cheese (optional)
- Toasted bread rounds for serving
- Roast peppers over gas flame or under broiler, turning, until charred all over.
- Place in paper bag, and allow to steam and cool for 20 minutes.
- Working over bowl, scrape off blackened skin, and remove cores, seeds and ribs, saving any juices from inside peppers.
- Chop peppers coarsely.
- In large skillet, heat oil over medium heat.
- Add garlic, and cook, stirring often, until soft and just beginning to color, about 3 minutes.
- Add roasted peppers and 1 to 2 tablespoons reserved juice.
- Reduce heat to low and cover.
- Cook, stirring occasionally, 20 minutes.
- (If peppers start to dry out, add more reserved juice as needed.)
- Add paprika, salt and sugar, and mix well.
- Cover, and cook, stirring occasionally, until peppers are very tender, about 15 minutes.
- Remove from heat, and cool.
- (Roasted peppers can be made ahead.
- Cover, and refrigerate up to 3 days or freeze up to 1 month.)
- To serve, place roasted peppers on toasted bread rounds, and top with crumbled cheese if desired.
red andor, olive oil, garlic, paprika, salt, sugar, blue cheese, bread
Taken from www.vegetariantimes.com/recipe/roasted-sweet-peppers-with-paprika/ (may not work)