Red Bell Pepper Tapas

Name: Red Bell Pepper Tapas
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 1 garlic clove, minced; 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano; 2 tablespoons olive oil; 2 red bell peppers

Submitted by Amanda in Aberdeen

"I love Spanish Tapas. I could live happily on appetizers all the day long.I hope you are willing to try and rate this recipe. As long as the Peppers you choose are sweet and ripe, you will not be disappointed."

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photo by Pinot Grigio

Ready In:: 2hrs
Ingredients:: 4
Serves:: 6

ingredients

1 garlic clove, minced
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
2 tablespoons olive oil
2 red bell peppers

directions

Adjust broiler rack to within a 4 inches of heat source.
Cover broiler pan with foil and preheat broiler.
Place peppers on hot foil.
Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
Remove peppers from broiler and place in a brown paper bag.
Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
Rinse peppers with cold water and remove seeds.
Slice pepper halves lengthwise into 1/4 inch strips.
Place pepper strips into a jar.
Add oregano, garlic and oil.
Close the lid and shake to blend.
Allow to marinate an hour.
We like this served with garlic bread.
This will keep one week in the refrigerater in jar.
I haven't tried letting it marinate that long but I bet it would be great.
Cooking time includes steaming and marinating time.

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Reviews

I am happy to add this recipe to my list of Spanish Tapas! To save time, I took a shortcut by using canned roasted red peppers from a jar, and did not feel at all that I was cheating. It made an already simple recipe even simpler.

emmalee1942
Super! I cannot even say how wonderful this is. It's definitely 5 stars at our house, we love this. I made as stated with one important exception: Do not rinse the peppers with water after they have been roasted, that is where much of their flavor is. The skins and seeds can be removed easily without rinsing. I allowed this to marinate overnight, then we ate it ALL in a jiffy. Thanks for posting a simple and fantastic recipe. I'll make this often!

Garlic Chick
Simple & delicious!!! I chose to make these for a Tapas party I was attending and they were a big hit. I loved how I could prepare them earlier in the day which was nice since I had several other things going on including making recipe#228943 (which was a lovely compliment) and several batches of Sangria! I enjoyed these so much, I have another batch in the fridge, marinating now. Used fresh oregano which was really nice. Also incredibly versatile - delicious on fresh bread and fantastic as a pizza topping. Thank you Amanda!

Pinot Grigio
Very mild. I think that a small amount of balsamic vinegar would add to this quite a bit.

Heather Sullivan
Wonderful--our guests loved them. They are really good served on fresh green salads, too. Like oven-dried tomatoes, these have become a staple around here, and both are delicious salad toppings.

FoodBooksSangria