Red Bell Pepper Confit
Confit is a French term for slow braising in fat. Here we utilize our 1/4" Diced Red Pepper to make a sweet and savory confit that can be used to season pasta or rice, spread onto sandwiches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Ingredients
- 2 Cups Bell Pepper, Red, Diced 1/4in
- 1 Cup Warm Water
- 1 Cup Olive Oil
- 24 Garlic Cloves, cut in halves
- 1 1/2 Teaspoons 1/2 Cracked Black Peppercorns
- 1 Teaspoon Fine Sea Salt
- 1 Teaspoon Whole Rosemary
More Like This
Red Bell Pepper Confit
shop.woodlandfoods.com
Bell Pepper Confit with Pancetta | RICARDO
ricardocuisine.com
Roasted Red Peppers
cookedandloved.com
Red Bell Pepper Sauce
bellerecipe.com
Roast Bell Peppers, Red Onion and Tomatoes with Feta — Ooni Canada
ca.ooni.com
Roasted Red Pepper Dip - Fill Your Plate
fillyourplate.org
Classic Stuffed Bell Peppers | America's Test Kitchen
americastestkitchen.com
Roasted Red Pepper Dip Recipe - BettyCrocker.com
bettycrocker.com