Vegetables & Sides |
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Roasted Peppers - 1998
Recipe courtesy of Tony Greco
INGREDIENTS
PREPARATION
Burn peppers on grill until skins are completely black. Place in a paper bag and let cool. Clean the peppers, removing all seeds and burnt skin and slice peppers into thin strips.
In a large skillet, sauté onion in oil. Add tomatoes and peppers. Add crushed red pepper to you desired heat level. Simmer and serve over an Italian sausage on a bun.
- 4 red bell peppers
- 4 green bell peppers
- 1 white or yellow onion -- diced
- ¼ cup oil
- 1 15 oz. can diced tomatoes -- undrained
- crushed red pepper
PREPARATION
Burn peppers on grill until skins are completely black. Place in a paper bag and let cool. Clean the peppers, removing all seeds and burnt skin and slice peppers into thin strips.
In a large skillet, sauté onion in oil. Add tomatoes and peppers. Add crushed red pepper to you desired heat level. Simmer and serve over an Italian sausage on a bun.
