Roasted Peppers


Great appetizer, snack, or with some bread a lunch.

Roasted Peppers


3 yellow, orange or red bell peppers

Fresh herbs

2 Tbsp. extra-virgin olive oil


Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Wash and dry peppers and put them on the baking sheet and into the oven turning them every 15 minutes. Cook until pepper is completely blistered about 45-60 minutes. Transfer peppers to a bowl and cover with foil and let the peppers rest until they are room temperature. Remove stem of pepper and skin. Cut pepper along natural separations. Season with top with oil, salt, pepper and fresh herbs.

Inspired by Around My French Table


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