Char peppers over open flame or in broiler until blackened on all sides. Transfer peppers to large bowl; cover tightly with plastic wrap. Let stand 15 minutes. Peel and seed peppers. Cut peppers into 1/3-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
Cook bacon in heavy large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and crushed red pepper to drippings in skillet and stir until garlic begins to brown, about 1 minute. Add thyme and stir 10 seconds. Stir in vinegar and 1/4 teaspoon salt. Pour warm dressing over peppers in bowl. Crumble bacon and add to peppers along with pine nuts; toss to coat. Season to taste with additional salt and pepper and serve.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8|
|Calories from Fat: 143 (71%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 19mg||6 %|
|Sodium 274.2mg||9 %|
|Potassium 412.2mg||11 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.2g|
|Protein 5.4g||8 %|
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Calories per serving: 202
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