roasted peppers, appetizer, antipasto,

Roasted Bell Peppers

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Roasted Bell Peppers

Having it my way!

You don’t always get to have things your way, unless you do it yourself!

Okay, let’s talk roasted peppers for just a minute. Every time I get them at the store they are charred beyond recognition (and I’m stuck doing the work of meticulously picking off the burnt parts) or they are practically pickled by the amount of citric acid or vinegar in the jar. Neither are what I like. So I decided to make them myself!

I’d had enough!

Enough of the charred stuff, enough wasting time cleaning the peppers, enough pickled/acidy peppers. This is not real food.

So I thought, “how hard could this be, really?”

I bought two organic peppers to try it out on – one red, one yellow. I washed them and put them (since there were only two) in my toaster oven on bake at 450 degrees. They were done in 30 minutes, they were soft and their skins brown, but not charred (which causes cancer). I then put them in a paper bag while they were hot to sweat them and make the skin even easier to peel away.  When they were cool, I cut the tops off and cleaned out the seeds from within. As much as I could, it didn’t have to be perfect, and cut them into strips. I drizzled them with a little olive oil, sprinkled them with salt and pepper, and squeezed out some fresh garlic on top. Then I mixed them all up to make sure the garlic, salt, and pepper were evenly distributed.

When I say they were delicious, it’s because they didn’t last very long. I couldn’t stop myself from eating them! They were better than any store-bought peppers I’d ever bought and they practically made themselves. These peppers would be so great as part of an antipasto platter!

Roasted Bell Peppers

Ingredients:

5 Bell peppers (red, orange, or yellow), whole, rinsed
3 cloves garlic, pressed
½ tsp Himalayan sea salt
½ tsp black pepper
½ Tbsp olive oil, Extra Virgin (good quality)

Directions:

1. Roast bell peppers whole for 30 minutes at 450 degrees F.
2. Remove from oven, place in a paper bag, and allow to cool.
3. When cool enough to handle, cut around the tops to remove the stems and as many seeds as possible. Scrape out the rest if you need to. Cut Peppers into strips.
4. Drizzle with olive oil and season with salt and pepper.
5. Press garlic onto peppers and mix all together. Store in the refrigerator for an hour to allow flavors to marry.
6. Serve with crusty bread (gluten free, if you are) or as part of an antipasto platter as an appetizer or as a condiment with a meal.

Note: These peppers would be great to make a soup or dip with as well.