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
Ingredients
1 bag sweet mini bell peppers, washed and left in tact
Extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Directions
- Wash and dry peppers
- Spread them on a rimmed baking sheet or in two cast iron
skillets (preferred) - 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).
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From my kitchen to yours – healthy, happy eating!
Chrisetta Mosley
I am a product – and now a survivor – of childhood obesity. As a child, my family always told me that my extra weight was merely baby fat and I’d eventually grow out of it. I never did. Instead, my childhood is filled with memories of not being able to ride a bike, flattening its training wheels from being over the recommended weight, and avoiding P.E. classes by any means necessary. For years, I wore my fatness like a wounded soldier wears a Purple Heart - with pride. I owned the look. I dressed it up. I worked the room. There wasn't a skinny girl who intimidated me. I made sure my hair was laid just right. Nails polished. Outfits coordinated to the tee. Accessories to compliment every outfit. But everyone has a breaking point, and mine came in the spring of 2004 when I tipped the scale at nearly 400 pounds 388 to be exact. I was MISERABLE trapped inside of that body. I no longer wore my Purple Heart with pride. Rather, I was ashamed and frightened. Ashamed that I had allowed food to become my everything – frightened I would die because of it. Drastic times called for drastic measures... Today, I’m bound and determined to live a better, healthier, active lifestyle. I realize I’m no longer a passenger in my life, I’m the driver. I’m overcoming my inhibitions and I’m slowly but surely saying farewell to my old childhood nemesis, obesity. For once and for all, Farewell Fatso!