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No-Peel Roasted Peppers Recipe

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This recipe for No-Peel Roasted Peppers is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Red Bell peppers
1/4 cup olive oil
2 cloves garlic
2 sprigs fresh thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions:
Directions:
Combine 4 seeded and quartered bell peppers, 1/4 cup olive oil, 2 cloves garlic, 2sprigs fresh thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in an ovenproof dish with a tight-fitting lid. Roast at 325º, covered tossing once, until the peppers are soft throughout about 1 1/4 hours. Let cool completely.

Store in a covered jar for up to 2 weeks refrigerated.
Personal Notes:
Personal Notes:
Homemade roasted peppers are sweet, smoky, and delicious. But the usual method of roasting them over high heat, then rubbing off the blistered skins, is messy. Next time, try this hands-off approach. Low heat and a covered pot turn peppers buttery soft with no need for peeling.

 

 

 

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