0 recipes from contoocook and beyond


This is Italy’s most popular pepper salad. Colorful red, green and
yellow peppers are easier to digest when skinned or soaked in milk
before cooking. But, salad will be just as delicious if peppers are
not skinned.

l cup olive oil
2 cloves garlic, finely chopped
l small red onion, chopped
2 med. red bell peppetrs, cut into l/2″ strips
2 med. green bell peppers, cut into l/2″ strips
2 med. yellow bell peppers, cut into l/2″ strips
6 fresh pear shaped tomatoes, peeled and chopped
l/2 tsp. salt
l/4 tsp. pepper
Heat oil in l2″ skillet over med-high heat. Saute garlic and onion
in oil. Reduce heat to med-low. Stir in bell peppers. Cover and cook
l0 mins. or until tender. Remove peppers. Stir tomatoes, salt and
pepper into skillet. Cook, uncovered, about 5 mins, stirring
frequently, until hot. Remove skin from bell peppers and arrange
in star shape on large platge. Place tomatoes in center of bell
peppers. Pour liquid from skillet over top. Serve hot or at room

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter