Main Title
Marinated Red Bell Peppers

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Here's a simple, but smashing appetizer to kick off a feast. For best results, use large red peppers; to skip half the prep time, buy them already roasted. Serve on toast in the Spanish-tapas style, or choose a favorite cracker. They're also delicious thrown into pasta.

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Ingredients:

Makes 8 Servings

3 large red bell peppers (or 12 oz. jar roasted peppers)
2 large oranges
1 clove garlic, chopped
2 teaspoons fresh thyme leaves
1/4 cup olive oil, plus 2 Tablespoons (for bread)
1 Tablespoon capers
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon salt
1 loaf French bread

Directions:

1.

Under a broiler, broil whole peppers until evenly charred on both sides, turning when necessary.
2.

Place the charred peppers in a Ziploc® Brand Slider Storage Bag, seal, and let steam for 5 minutes. (This makes it easier to peel.)
3.

Remove the peppers from the bag and let cool. Pull the charred skin from the outside of the peppers and remove the seeds and stem. (It is good to leave a little of the charred pepper skin for flavor.)
4.

Cut the peppers into 1-inch wide strips and place in a clean Ziploc® Brand Slider Storage Bag.
5.

Zest the oranges first and finely chop zest. Juice the oranges.
6.

Combine the zest, juice, garlic, thyme, 1/4 cup of olive oil, capers, mustard, maple syrup, and salt in a mixing bowl. Using a wire whisk, whisk until blended, then pour over the peppers inside the bag and let marinate for at least one hour (no longer than 3 days).
7.

When ready to prepare hors d'oeuvres for eating, preheat oven to 350° F.
8.

Slice the French bread in 1/4-inch slices.
9.

Brush both sides of the French bread slices lightly with olive oil and place on a baking sheet.
10.

Bake in the preheated oven for about 5 minutes until toasted golden brown.
11.

Place a pepper slice on top of each toast and serve as hors d'oeuvres.

Chef's Note:

Main Title Marinated Red Bell Peppers

Main Title
Marinated Red Bell Peppers