Roasted Peppers
Roasted Peppers are a vegetable that is easy to grow in your own backyard. Once they are ready to be harvested they can be eaten fresh, frozen, or even canned. Roasted peppers taste great on top of pizza or bread and can also be canned to be used later.
Ingredients
12 large peppers (mixed colors)
2 cups of olive oil
1 brown paper bag
Directions
1. Preheat oven to 350.
2. On a large baking dish place all peppers whole.
3. Add 1 cup of water to the bottom of the pan.
4. Slow roast the peppers in the oven for 30-45 minutes or until tender.
5. Remove from pan and place in a brown paper bag close the bag and let sit for 1 hour. This will loosen the skins.
6. Finely chop the garlic.
7. Remove skins from peppers and slice peppers into thin strips removing seeds and stem.
8. Place peppers and garlic in a large bowl with olive oil.
If you would prefer to eat them at a later date you can easily can them up.
To can them, simply have 6 large clean mason jars on hand. Add peppers to mason jars and add in enough olive oil to cover the peppers. Seal as usual *These peppers taste better the longer they sit.*
When you are ready to eat them, take what is needed out of the mason jars and enjoy them on pizza and breads or add them to any dish that you desire.
If you like this post, see more recipes and tips on Pinterest.
Come follow me on Facebook and Twitter.
| Servings | Prep Time |
| 6 large mason jars | 10 minutes |
| Cook Time | Passive Time |
| 45 minutes | 1 hour |
|
|
|
|
This roasted peppers recipe can be made from peppers that you have grown in your garden or even the ones that you have bought from the store. Choose a variety of colors to give the dish more appeal. They can be used to top pizza or special breads or you can can them in mason jars.
|
- 12 large peppers mixed colors
- 6 cloves of garlic
- 2 cups olive oil extra virgin
- 1 brown paper bag
- Preheat oven to 350. On a large baking dish place all peppers whole. Add 1 cup of water to the bottom of the pan. Slow roast the peppers in the oven for 30-45 minutes or until tender. Remove from pan and place in a brown paper bag close the bag and let sit for 1 hour. This will loosen the skins. Finely chop all garlic. Remove skins from peppers and slice peppers into thin strips removing seeds and stem. Place peppers and garlic in a large bowl with olive oil. If you would prefer to eat them at a later date you can easily can them up. To can them, simply have 6 large clean mason jars on hand. Add peppers to mason jars and add in enough olive oil to cover the peppers. Seal as usual *These peppers taste better the longer they sit.* When you are ready to eat them, take what is needed out of the mason jars and enjoy them on pizza and breads or add them to any dish that you desire.
Leave a Reply