| |
|
What You Need:
(To Serve: 4 - 5)
|
|
|
|
1½ pounds Cubanelle or Anaheim green peppers
4 tablespoons olive oil
3 cloves garlic, peeled and finely chopped
Salt to taste
2 tablespoons white wine vinegar
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cut the peppers in half lengthwise and remove the stems and seeds.
|
2. Heat the oil in a large frying pan and saute the garlic for a moment. Add the peppers to the pan and toss them in the oil.
|
3. Cook to desired tenderness. Salt and place the peppers on a serving platter.
|
4. Sprinkle with the vinegar. This dish may be served hot or cold.
|
|
|
|
|
