Roasted Stuffed Peppers
Roasted Stuffed Peppers Makes 4 servings | 60 minutes + Refrigeration time Simple recipe with local red bell peppers and fingerling potatoes. Serve warm or at room temperature. Pepper seeds are...
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Cooking tools:
- Blender
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Baking sheet
- Skillet
- Aluminum foil
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Serving platter
Ingredients
- 2 large red bell peppers, sliced in half lengthwise
- 12 to 14 fingerling potatoes
- 1 small red onion, minced (roughly one cup)
- 10 to 12 cloves of garlic, sliced
- 1/4 cup Entimio Italiano organic extra virgin olive oil
- 1 teaspoon fennel seeds
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup heavy cream (or yogurt)
- 2 cups loose basil leaves
- 2 tablespoons Entimio Italiano organic extra virgin olive oil
- 1/2 teaspoon salt
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