ROASTED MINI SWEET PEPPERS
Mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.
Provided by Vered DeLeeuw
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
- Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
- Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
- Bake them until tender, about 20 minutes. Serve immediately.
Nutrition Facts : ServingSize 0.5 recipe, Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Sodium 370 mg, Fiber 5 g, Sugar 10 g
PEPPERS PACKED IN OIL
Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.
Provided by Sharon123
Categories Peppers
Time 35m
Yield 4 8 oz. jars
Number Of Ingredients 10
Steps:
- Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
- Using a towel, wipe the salt from the peppers, and set aside.
- Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
- In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
- Keep in a cool place or in the refrigerator for several months.
- Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
ROASTED PEPPERS CONSERVED IN OIL
This is one way to make those pretty jars of red peppers. This recipe calls for fresh thyme, but other fresh herbs, like basil or oregano work well also. Great for home-made holiday gift giving.
Provided by threeovens
Categories Peppers
Time 35m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Roast the peppers until the skins are charred, using a grill, gas burner, broiler, or just in the oven.
- Once charred, place in a bowl and cover tightly using plastic wrap, a plate, or other cover.
- Allow to cool, then peel and remove seeds; cut or pull peppers apart in 3 or 4 inch wide pieces.
- Use paper towels to dry peppers and season with salt.
- Using clean, sterilized pint sized jar, pour a little olive oil into the bottom; place the bay leaf and garlic into the jar.
- Place a layer of peppers and drizzle with oil; repeat until you fill the jar.
- Stick the thyme down into the jar and top off with oil; screw on the cover and leave at room temperature for one day.
- Store in the refrigerator; as long as you do not contaminate the jar and keep it refrigerated, the peppers should last several months.
Nutrition Facts : Calories 36, Fat 0.3, Sodium 4.6, Carbohydrate 7, Fiber 2.4, Sugar 4.8, Protein 1.2
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