Kim's Cooking Now!
Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.
Fabulous recipe! I can't think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.
Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special memories...
YUM! I had an abundance of peppers and more than enough stuffed peppers in the freezer so I tried this recipe. It was a first for me and so easy to do. I loved the way they swelled and peeled...
These peppers roasted up beautifully. Used only red peppers. Substituted dried basil for fresh. Popped them in a paper bag which for me worked just as well. The skins peeled away nicely leaving ...
A classic dish my Italian MIL taught me to make- just this way. I used fresh and dry herbs, a little parsley and only red peppers like my MIL did. I did use less olive oil than suggested. I r...
A staple on every Italian's table. Perfect in its simplicity. Thanks Kim's Cooking Now for sharing this recipe.