Roasted Peppers with Pine Nuts and Parsley Recipe - Allrecipes.com
Roasted Peppers with Pine Nuts and Parsley Recipe
  • READY IN 55 mins

Roasted Peppers with Pine Nuts and Parsley

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"This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  2. Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
  3. Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red 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.
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Reviews More Reviews

Dec 26, 2011

This makes a nice side dish for roasted meat, but I think that it would also be good with pasta or bruschetta. The sweetness from the raisins adds a wonderful dimension to the taste. I used a toasted butternut squash seed oil for depth of flavor. The flavor improved after marinating overnight.

 
Dec 27, 2011

VERY tasty recipe! I made this for Christmas and the whole family loved it!

 

3 Ratings

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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