Peeled Sweet Peppers in Oil

Use as a side dish or in tossed salads, on sandwiches or as a

topping for bagels with cream cheese.

2 pounds red and green bell peppers

2 cup Extra Virgin Olive Oil

1 teaspoon salt

4 cloves garlic, crushed and chopped

Clean and peel peppers as directed above. Cut into strips. Place

in a medium bowl. Peel and crush garlic, chop coarsely. Pour

olive oil into a small bowl and add garlic. Press garlic pieces

with a fork and mix with the olive oil. Pour oil over peppers

and toss gently. Season lightly with salt.To store; pack into a

glass jar, cover with a good quality Extra Virgin Olive Oil.

Seal and refrigerate for up to 2 days.


Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,

and the Wisdom to know when to go home.


Contributed by: Edit

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