Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this one in the Chicago Sun-Times but they give credit to 'The Improvisational Cook' by Sally Schneider. This is a really versatile recipe....you can use the pepper strips as dippers or you can chop them up and use them as part of a blend for bruschetta. Play around the with flavorings too....add fresh thyme or rosemary, fennel, cumin, coriander seeds or paprika, or nothing at all....whatever floats your boat.

Directions

  1. Core and seed peppers.
  2. Cut lengthwise into 4 or 5 thick strips. If you're planning on serving the peppers as dippers, don't core them, just cut them lengthwise through the stem and cut each half pepper into thirds, keeping a sliver of the stem intact.
  3. Place pepper strips and oil in a bowl and toss to coat.
  4. Arrange peppers slices, cut-side up, on a large baking sheet.
  5. Sprinkle lightly with salt and pepper to taste.
  6. Roast in a preheated 450° oven for 30 minutes or until peppers are tender and slightly browned on the edges.
  7. Serve warm or at room temperature.

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