Bell Pepper in Olive Oil (Peperoni all'olio)

Name: Bell Pepper in Olive Oil
Yield: 4
Ingredients: 6 medium red, green, and yellow bell peppers or any colors you like (approximately 1 kg); 1 small bunch of fresh parsley; 1 clove of garlic; 3 tablespoons of wine vinegar; 5 tablespoons of olive oil; salt and black pepper to taste

1
6 medium red, green, and yellow bell peppers or any colors you like (approximately 1 kg)
2
1 small bunch of fresh parsley
3
1 clove of garlic
4
3 tablespoons of wine vinegar
5
5 tablespoons of olive oil
6
salt and black pepper to taste

Ingredients

1
6 medium red, green, and yellow bell peppers or any colors you like (approximately 1 kg)
2
1 small bunch of fresh parsley
3
1 clove of garlic
4
3 tablespoons of wine vinegar
5
5 tablespoons of olive oil
6
salt and black pepper to taste

Directions

1
Remove the skin from the bell peppers, first placing them over a candle flame until they turn black
2
Wash and scrape off the charred skin
3
Cut into thick slices
4
Wash the parsley and chop finely
5
Peel and press the garlic
6
Combine with the remaining ingredients and spoon over the bell pepper
7
Serves 4 to 6 people.