Green and Red Pepper Tapas

[Guest guest]

Green and Red Pepper Tapas

 

2 large green bell peppers

2 large red bell peppers

1/4 cup olive oil

6 cloves garlic, sliced

 

Preheat oven to 400 degree. Roast the peppers on a baking sheet for 15 minutes.

Turn them over and bake them for another 10 minutes. Remove from the oven and

wrap them separately in a paper bag. Set aside to cool. When cool enough to

handle, peel the skin off each pepper & remove the seeds. Slice into 1 cm

strips. Heat the oil in a skillet over low heat. Add the garlic slices. When it

is golden brown, add the pepper strips. Saute for 5 to 7 minutes, shaking the

skillet occasionally. Serve warm or cold with sangria. VARIATION: Replace the

red bell peppers with orange bell peppers.