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Roasted Peppers

I use a lot of roasted peppers in my cooking and I find that I like them better when I do the roasting at home.  I keep things pretty simple. I tend to do all colors of bell peppers because I am a fan of colorful food.

I roast them in the oven with just a few things. I tend to use mini peppers. They are quick to mince and in many dishes a mini pepper works perfectly without mincing.

  • 1 pint mini peppers (8 oz)

  • 1 tablespoon avocado  oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

Heat the oven to 400 degrees. Line a baking sheet with foil. Cut ½ of the mini peppers in ½. Leave the rest whole.  Toss the mini peppers in the avocado oil until well coated. Roll lightly in the mixture of kosher salt, oregano and garlic powder. Place them on the baking sheet and bake them for about 25 minutes. Use them immediately or refrigerate and use them within three to four days.

  • Do you roast your own peppers?

    • Yes
    • No

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Written by Ghostwriter

 

 

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4 Comments

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  1. After baking, I peel them, salt, spice vinegar, and chopped garlic. Sprinkle with oil, you can also olive oil, as you wish. It’s a great salad. For this salad I always use, oblong, green peppers. These peppers, as in the picture, are used to fill with minced meat, or some other fill. I like your recipe, so I’ll try it out.

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