Roasted Red Peppers with Currants and Nuts

Try this for a Lenten side dish. Serve with your favorite Lenten fish recipe.

Roasted Red Peppers with Currants and Nuts

Red Peppers with Currants and Nuts

Serves about 4

¼ cup currants or chopped raisins
6 to 8 large red peppers, if in season, – OR – 1 (32-oz.)
jar of roasted red peppers, drained
2 cloves garlic, minced
¼ cup olive oil
2 Tbsp. lemon juice or red wine vinegar
½ tsp. Kosher salt
Ground black pepper, to taste
½ tsp. paprika
¼ cup chopped nuts (walnuts, pecans, or pine nuts)

1. Place currants (or raisins) in a small bowl. Pour hot
water over them just to cover. Allow to soften for a few minutes, then drain.
Set aside until ready to serve.

2. To roast and prepare fresh red peppers:
  •       Place oven rack a few inches from the
    broiling unit.

  • Preheat oven to broil.

  • Wash peppers, leaving them whole.

  • Place peppers on a foil-lined, lightly oiled
    baking pan.

  • Turn peppers every 5 to 7 minutes, as they
    start to blacken and blister. Be sure all sides have been cooked.

  • Remove pan from oven, covering peppers with
    aluminum foil for about 10 minutes. This will help loosen the charred skin.

  • When slightly cooled, rinse the skins under
    running water.

  • Remove and discard stems and seeds. Rinse
    peppers. Pat dry with paper towels.

3. If you use jarred peppers, drain and rinse them well.
Pat dry.
4. Cut peppers into ¼-inch strips and place in large a
5. In a small mixing bowl, place garlic, olive oil, lemon
juice (or vinegar, if using), salt, pepper, and paprika. Mix well. Pour
dressing over the red pepper strip, coating gently.
6. Cover and allow to sit at room temperature for about one hour before
serving time.
7. To serve: Garnish with currants and nuts.
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