Roasted Garlicky Sweet Peppers And Chiles Recipes

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ROASTED MINI SWEET PEPPERS



Roasted Mini Sweet Peppers image

Mini sweet peppers are tossed with olive oil, garlic, and Parmesan, then roasted until tender.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 pint mini peppers ((8 oz))
2 tablespoons olive oil
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 tablespoons Parmesan (dry-grated )

Steps:

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
  • Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
  • Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
  • Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
  • Bake them until tender, about 20 minutes. Serve immediately.

Nutrition Facts : ServingSize 0.5 recipe, Calories 209 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, Sodium 370 mg, Fiber 5 g, Sugar 10 g

ROASTED PEPPERS IN OIL WITH GARLIC



Roasted Peppers in Oil with Garlic image

Roasted Peppers are easy to make and taste delicious. Layered with olive oil and garlic, they become a perfect topping or filling for many uses. Any color peppers can be used.

Provided by Toni Dash

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 3

6 bell peppers (any color or a mixture)
1 head of garlic
1/2 cup Olive oil

Steps:

  • Preheat grill or Heat oven 375 degrees. Note: this can also be done on a gas grill.
  • Peel away the outer layers of the garlic bulb. Cut about ¼-inch off the top of the garlic head, exposing the individual cloves of garlic.
  • Drizzle garlic head with 1 teaspoon of olive oil and wrap in tin foil.
  • Roast garlic in preheated oven or grill for 40 minutes or until soft.
  • About halfway into the garlic roasting time, start roasting the peppers. Using a gas burner, heated grill or under a broiler, allow the bell peppers to char (blacken) on all sides. As one side blackens use tongs to rotate the pepper to char all sides fully.
  • Remove charred peppers from oven or grill and place in a plastic bag (sealed) OR a mixing bowl covered with plastic wrap. Allow to sit for 15-20 minutes.
  • Peel the charred skin off the pepper. TIP: using a dining knife, running under water and massaging can help remove stubborn skin. NOTE: if desired some of the charred skin can be left for looks and/or flavor.
  • Cut peppers in half, remove the seeds and stems, then slice into strips.
  • Squeeze the garlic cloves out of their skin and toss with roasted pepper strips.
  • Layer peppers and garlic into glass jar. Pour olive oil into jar until the peppers are submerged and covered.
  • Tightly cover jar with lid and refrigerate for up to 1 week.

Nutrition Facts : Calories 118 kcal, Carbohydrate 4 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Sodium 3 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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