4 red bell peppers, seeded
4 tablespoons of oil or olive oil
3 and 1/2 tablespoons of butter
2 cloves of garlic, thinly sliced
4 red bell peppers, seeded
4 tablespoons of oil or olive oil
3 and 1/2 tablespoons of butter
2 cloves of garlic, thinly sliced
To remove the skin from the bell peppers, place them over low heat on a candle flame, turning them occasionally to ensure even charring
Remove from the heat and let cool on running water
With the aid of a small knife, scrape off the blackened skin
Cut into wide strips and reserve
In a medium saucepan, melt the butter and oil
Add the garlic but do not let it brown
Add the bell peppers and cook over low heat for 15 minutes, stirring occasionally
Transfer the bell peppers to a serving dish and serve as an appetizer
Serves 8
145 calories per serving.
