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Roasted Red Peppers (Pepperoni Antipasta)

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(Recipe ID: 246)

Serves 8

Preparation time: 60 minutes; Cook time: 12 to 15 minutes

Source: Chef Joseph Lowery

Beautiful and and wonderful with Italian bread and a glass of Chianti, Sangiovese or Pinot Grigio.


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  • 3 Bell peppers (red is traditional)
  • 3/8 cup Extra Virgin Olive Oil *
  • Juice of 1 lemon
  • 3/8 teaspoon Each of coarsley ground salt and pepper *


  1. Place whole peppers under a hot broiler.
  2. When the skin swells and is partially charred on one side, turn another side toward the flame.
  3. When all the skin is blistered and slightly charred, remove the peppers.
  4. The whole process should take about 12 to 15 minutes.
  5. Place hot roasted peppers in a damp towel.
  6. Allow peppers to sweat 15 to 20 minutes.
  7. Remove from towel and carefully peel away the celophane-like skin. (Caution should be used since the liquid inside the peppers can still be hot).
  8. Cut out stems and gently scrape out seeds with a spoon or your hands.
  9. Cut the peeled peppers lengthwise into 1/4" strips.  Pat the strips dry with a cloth or paper towel.
  10. Place peppers in a shallow glass serving dish and add lemon juice, olive oil and salt and pepper.
  11. Store in the refridgerator for 1-4 hours or overnight.
  12. Stir occasionally.
  13. Bring up to room temperature before serving.
  14. Serve alone or with other antipasta.

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