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Vegetables & Sides

Roasted Peppers - 1998
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Tony Greco

INGREDIENTS
  • 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.

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