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.
- 4 large red bell peppers or 4 large yellow bell peppers, total amount 2 lbs
- 1 1⁄2 tablespoons extra virgin olive oil
- salt, to taste
- fresh ground black pepper, to taste
- Core and seed peppers.
- 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.
- Place pepper strips and oil in a bowl and toss to coat.
- Arrange peppers slices, cut-side up, on a large baking sheet.
- Sprinkle lightly with salt and pepper to taste.
- Roast in a preheated 450° oven for 30 minutes or until peppers are tender and slightly browned on the edges.
- Serve warm or at room temperature.