Hungarian Baked Peppers

from Maxine Forward

4 Servings

4 large Sweet Peppers
1 Garlic Clove, crushed
2 tbs. Olive Oil
1 tbs. Rice Wine Vinegar
3 tbs. Water
¾ tsp. Sugar
¼ tsp. Salt
Crusty Bread

  1. Select at least three contrasting colors of peppers. Coat whole peppers with non-stick spray or olive oil and place them on a baking sheet. Bake them for 20 to 30 minutes in a 400° oven, turning occasionally, until limp and blistered. Alternatively, you can grill them until blistered or hold them over a flame on a gas stove. Place peppers in a plastic bag and let sweat for 15 minutes or so. Discard stems and remove skins. Open each pepper and remove seeds and ribs.
  2. While the peppers roast, mash the garlic in a small bowl with enough oil to moisten. Add the remaining oil to the garlic and let sit.
  3. Slice roasted peppers into quarters lengthwise, or if preferred, strips. Spread them out in an attractive arrangement in a large, shallow bowl. The bowl must be large enough to hold a quarter cup or so of liquid in addition to the peppers.
  4. Bring the vinegar and water to a boil in a small pan. Add in the sugar and salt, stirring until dissolved. Pour the vinegar mixture over the prepared peppers.
  5. Strain the garlic oil over the peppers. Discard the garlic dregs. Serve at room temperature with crusty bread.

 

 

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