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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a really versatile recipe. you can use the pepper strips as dippers or you can chop them up and use them as part of a blend for bruschetta. Play around the with flavorings too. add fresh thyme or rosemary, fennel, cumin, coriander seeds or paprika, or nothing at all. whatever floats your boat. Ingredients:
4 large red bell peppers or 4 large yellow bell peppers, total amount 2 lbs |
1 1/2 tablespoons extra virgin olive oil |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Core and seed peppers.
2. Cut lengthwise into 4 or 5 thick strips. If you're planning on serving the peppers as dippers, don't core them, just cut them lengthwise through the stem and cut each half pepper into thirds, keeping a sliver of the stem intact.
3. Place pepper strips and oil in a bowl and toss to coat.
4. Arrange peppers slices, cut-side up, on a large baking sheet.
5. Sprinkle lightly with salt and pepper to taste.
6. Roast in a preheated 450° oven for 30 minutes or until peppers are tender and slightly browned on the edges.
7. Serve warm or at room temperature.
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