Roasted Peppers

These peppers are tasty plain or with rice, bread, or pasta.

Yield 4 servings
Time 1 hour 45 minutes (at least)
  • cookie sheet
  • plate
  • kitchen towel or paper towels
  • small bowl
  • whisk
  • rack that fits over cookie sheet
  • 4 small bell peppers
  • ½ c fresh parsley, chopped
  • 1 T lemon juice
  • 1 t salt
  • 1 t pepper
  • 2 T olive oil
Directions Preheat oven to 475°.

Cut the peppers in half and remove the stems and seeds. Place on cookie sheet and bake until the skins blister, about 20 minutes.

Transfer the peppers to a plate, cover with damp towel(s), and set aside to cool.

Whisk together the remaining ingredients.

Peel the peppers, then drizzle with marinade. Let stand for 1-2 hours.

Preheat broiler. Lay the peppers on the rack placed over the cookie sheet. Broil for 8-10 minutes.

Notes If you’re preparing this dish ahead of time, you can let the peppers marinate overnight.
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