Roasted Peppers with Pine Nuts and Parsley

Name: Roasted Peppers with Pine Nuts and Parsley
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters chopped fresh parsley; 1 clove garlic, minced; 79 milliliters golden raisins; 10 servings salt and ground black pepper to taste; 118 milliliters olive oil; 57 grams pine nuts; 2 red bell peppers; 2 yellow bell peppers

Roasted Peppers with Pine Nuts and Parsley is a gluten free, primal, and whole 30 recipe with 10 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This side dish has 164 calories, 2g of protein, and 15g of fat per serving. If you have pine nuts, garlic, golden raisins, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes.

Ingredients you will need

Peppers

Seeds

Ribs

Equipment you will use

Baking Sheet

Broiler

Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes.

Ingredients you will need

Pine Nuts