I highly recommend…
……Oven Roasted Mini Sweet Peppers. Oh my goodness. I made some for dinner last night and all I can say is umm, umm, umm. Insanely delicious. Roasting intensifies the sweetness. The olive oil and salt well…just try it for yourself.
Here’s the super simple recipe:
Oven Roasted Mini Sweet Peppers
1 bag sweet mini bell peppers, washed and left in tact
Extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
- Wash and dry peppers
- Spread them on a rimmed baking sheet or in two cast iron
- Drizzle with olive oil until nicely coated
- Sprinkle with salt and pepper to taste
- Bake at 425 degrees for 20 minutes turn over after 10
minutes (Peppers are done when some of them have golden
brown edges and they are soft).
- Serve hot or cold
These will keep up to 2 weeks in the fridge if they last that long.
Snack attack tip: Mini sweet peppers are also great for snacking raw by themselves or with hummus (Bringing Cooking Back owners there’s a delicious recipe in your cookbook).
From my kitchen to yours – healthy, happy eating!