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- 2 large red bell peppers
- 2 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 cup walnuts, chopped
- 2 Tbs. chopped fresh parsley
1. Roast bell peppers over open flame or under broiler, turning frequently, until skin is blackened on all sides. Place in paper bag, seal bag and let stand 5