Roasted Peppers with Pine Nuts and Parsley Good Recipes
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| Roasted Peppers with Pine Nuts and Parsley |
"This recipe is so delicious and clean. I revel in it bloodless however it may be eaten at once as properly. I hope you enjoy this recipe!"
Ingredients :
- 2 purple bell peppers
- 2 yellow bell peppers
- 2 oz. Pine nuts
- 1/three cup golden raisins
- 1 clove garlic, minced
- 1/2 cup chopped clean parsley
- half of cup olive oil
- salt and floor black pepper to taste
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 55M |
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- Preheat the oven's broiler and set the oven rack at approximately 6 inches from the warmth supply. Line a baking sheet with aluminum foil. Cut the peppers in half of from pinnacle to backside; do away with the stem, seeds, and ribs, then region the peppers reduce sides down onto the prepared baking sheet. Cook beneath the preheated broiler until the skin of the peppers has blackened and blistered, about 10 mins. Place the blackened peppers right into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, approximately 20 minutes. Once cool, do away with the skins and discard.
- Toast the pine nuts in a small dry skillet over medium-low warmness, swirling the pine nuts inside the skillet till they turn a mild tan color and feature a nutty fragrance, 1 to two minutes. Remove from warmness and pour right into a small bowl to prevent them from overcooking.
- Slice the roasted peppers into strips, and set up decoratively onto a serving platter, alternating pink and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.
Notes :
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