Red Bell peppers are a colorful and flavorful way to include a vegetable side in your next dinner recipe rotation. This recipe pairs the peppers with broccoli rabe, another interesting twist on the ordinary vegetable offerings.
Broccoli Rabe with Roasted Red Peppers
2 large red bell peppers
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
pure, olive oil, as needed
Matt’s Mix (or salt & pepper), as needed
Char peppers directly over grill or broil until blackened on all sides. Enclose peppers in a mixing bowl tightly covered with plastic wrap for 20 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips.
Working in batches, cook broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well.
Heat olive oil in heavy large pot over medium-high heat. Add broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with Matt’s Mix (available at Joe’s Produce) or salt and pepper and serve.