Roasted Green Bell Peppers
- 4 large green bell peppers, rinsed and patted dry
- 4 medium garlic cloves, minced
- 1⁄4 cup olive oil
- 1⁄2 teaspoon salt, or to taste
Instructions:
To remove the seeds easily, pull the stem of the pepper and all of the seeds will come out in almost one piece. Cut the roasted peppers into smaller pieces and toss with cooked white rice for an interesting side dish.
- Preheat the oven to 450°F.
- Place a sheet of foil on a baking sheet and arrange the whole bell peppers on it. Place on the center oven rack.
- Roast the peppers for 30 to 40 minutes until the skins begin to split and the peppers are richly browned, turning every 10 minutes.
- Remove the peppers from the oven, place in a bowl, and cover with plastic wrap. Let stand for 20 minutes to cool slightly and absorb the smoky flavors.
- Remove the skins and seeds. Rinse fi ngertips frequently to allow for a better grip. Pull the peppers apart into thin strips and place in a medium bowl. Add the garlic, olive oil, and salt; mix gently.