Piedmontese Pepper Salad Recipe

Name: Piedmontese Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 3 cloves garlic thinly sliced; 4 Roma tomatoes; 3 cups olive oil; 1 bunch cilantro; salt; pepper; 1 loaf french bread; baby arugula or lettuce of your choice; 4 tablespoons balsamic vinegar

Servings: persons

2 red bell peppers
3 cloves garlic thinly sliced
4 Roma tomatoes
3 cups olive oil
1 bunch cilantro
salt
pepper
1 loaf french bread
baby arugula or lettuce of your choice
4 tablespoons balsamic vinegar

1
Preheat oven to 350 degrees.
2
Slice the peppers lengthwise through the stem.
3
Cut out seeds.
4
Place into an oven safe dish.
5
Divide the garlic into each pepper.
6
Sprinkle with salt and pepper.
7
Pour in half of the olive oil.
8
Place a tomato inside each pepper.
9
Sprinkle more salt and pepper.
10
Drizzle the rest of the oil over the peppers and into the dish.
11
Place in oven and cook for two hours.
12
Baste every thirty minutes.
13
Take out of oven and cool.
14
Place a bed of lettuce on the plate.
15
Toast the bread.
16
Slice the bread and place on the lettuce.
17
Place one pepper and tomato onto the bread.
18
Cut it open so the

1637

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red bell peppers, 3 cloves garlic thinly sliced, 4 Roma tomatoes, 3 cups olive oil, and more.

Yes, Piedmontese Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Piedmontese Pepper Salad

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