6 medium Bell Peppers, in colorful combonation
\n1 T. Olive Oil
\n1 T. Red Wine Vinegar
\n1 clove Garlic, crushed
\n1\/2 tsp. dried Oregano
\n1\/4 tsp. Black Pepper<\/p>\n
Preheat the broiler. Place peppers on the broiler rack and broil about 6 inches from heat, turning three times, until the skins are charred and blistered all over, 5-8 minutes. Transfer peppers to a papper bag and let steam until cool enough to handle. Temove stems, seeds, and skins of the peppers over a bowl to catch the juices. Cut peppers into 1\/1″ strips and place in serving dish. To juices in bowl add remaining ingredients and mix well. Pour over peppers and allow to sit at room temperature an hour before serving.<\/p>\n
Yield: 4 servings
\nCalories: 79
\nFat: 4g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 medium Bell Peppers, in colorful combonation 1 T. Olive Oil 1 T. Red Wine Vinegar 1 clove Garlic, crushed 1\/2 tsp. dried Oregano 1\/4 tsp. Black Pepper Preheat the broiler. Place peppers on the broiler rack and broil about 6 inches from heat, turning three times, until the skins are charred and blistered all over, 5-8 minutes. Transfer peppers to a papper bag and let steam until cool enough to handle. Temove stems, seeds, and skins of the peppers…<\/p>\n