Quick & Easy Roasted Peppers:
4 green bell peppers
1 small can of anchovies (optional)
4 large garlic cloves, sliced
8 tbsps extra virgin olive oil
Pinch of salt (optional)
1/2 tsp granulated garlic or garlic powder (optional)
Seed, de-vane and cut the peppers into strips. Place in a microwave safe bowl; add the oil and about 1/4 cup of water along with the garlic. Cover with plastic wrap to hold steam. Microwave on high for 6 minutes; remove, stir, cover and replace for another 6 minutes (until peppers are soft). BE SURE NOT TO BURN YOURSELF WHEN RMOVING THE PLASIC - THE STEAM AND BOWL WILL BE VERY HOT! Pour from bowl into a shallow baking dish; spread evenly. Evenly sprinkle the anchovies over the top. For more intense flavor, sprinkle with granulated garlic and/or salt. Place dish in broiler on high until anchovies & peppers begin to turn brown, toss and re-spread. Replace the peppers in broiler. Remove when edges off peppers are singed.
Serve with Italian bread for “dipping”. Other accompaniments could include Parmagiano Regiano, Grana Padano, Asiago or a sharp provolone cheese and mixed olives such as Sicilian or Kalamata.
If you prefer skinless peppers, place them in the broiler before cutting them into strips and keep turning until slightly blackened on all sides; remove and place into a paper bag and seal. When cool, peal off the skins and proceed with the recipe.