Red Pepper, Cut into Pieces, and Black Olives
Red Pepper, Cut into Pieces,
and Black Olives

Peter Medilek
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La Belle Cuisine - More Condiment Recipes 

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Maggie's Roasted Red Peppers
[with Garlic Packed in Olive Oil]



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but often taken for granted."

~ Marilyn Kaytor

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Oil with Herbs and Spices in Two Bottles
Oil with Herbs...
Alena Hrbkova
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Various Types of Peppers in Front of Red & Yellow Bottles
Various Types of Peppers in Front of Red & Yellow Bottles
Monica Varella
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La Belle Cuisine


Les Poivrons Rouges de Maggie
(Maggie’s Roasted Red Peppers)

Bistro Cooking

by Patricia Wells, 1989, Workman

“I’m not sure why, but I always feel just a bit more secure when there’s a jar
of what I call ‘Maggie’s Peppers’ – a blend of sweet red peppers, hot peppers,
garlic, and olive oil, cooked to a melting tenderness – sitting on the top shelf
of my refrigerator. I’ve found so many uses for these sweet, pungent peppers
that I sometimes wonder what I did before my friend Maggie Shapiro made
them for me one Saturday in the spring.
I find these peppers are delicious served hot (they’re super over grilled tuna),
and they’re an essential ingredient in Pan Bagna… They’re also delicious
all on their own, as a chilled condiment, or can be tossed into warm pasta.
I can’t always find hot peppers in the market, so I often substitute hot pepper flakes. The hot peppers, of course, can be added to taste. The natural oils
from the pepper mingle with the olive oil to make for a lovely, beautiful
preserve. The peppers can be stored, well sealed and covered with liquid,
for several weeks.”

Yield: 6 to 8 servings

5 ounces (150 g) small, mildly hot
green chiles (such as serrano), or
2 to 3 ounces (60 to 90 g) hot green chiles,
cut into thick strips (or substitute
1 teaspoon hot red pepper flakes)
6 large red bell peppers (about 3 pounds; 1.5 kg),
cored, seeded, and cut into thick strips
2 heads of garlic, minced
1/4 cup (6 cl) extra-virgin olive oil

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Seed the chiles and slice them into thin strips, removing the white
ribs on the inside. (When preparing chiles be sure to wear rubber
gloves to protect your hands.)
3. Layer the chiles, bell peppers, garlic, and olive oil in a very large,
shallow baking dish. Cover with aluminum foil. Bake until the
peppers are quite soft, 45 minutes to 1 hour. Uncover and con-
tinue baking until the peppers are just slightly charred and very
soft, about 45 more minutes.
4. Serve hot as a side dish, or store, covered, in a large jar and
serve chilled, as a condiment.

Featured Archive Recipes:
Hot Pepper Jelly
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Roasted Bell Peppers (procedure)
Roasted Peppers with Artichokes
and Feta Cheese

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