“I found this one in the Chicago Sun-Times but they give credit to 'The Improvisational Cook' by Sally Schneider. This is a really versatile recipe....you can use the pepper strips as dippers or you can chop them up and use them as part of a blend for bruschetta. Play around the with flavorings too....add fresh thyme or rosemary, fennel, cumin, coriander seeds or paprika, or nothing at all....whatever floats your boat.”
READY IN:
40mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Core and seed peppers.
  2. Cut lengthwise into 4 or 5 thick strips. If you're planning on serving the peppers as dippers, don't core them, just cut them lengthwise through the stem and cut each half pepper into thirds, keeping a sliver of the stem intact.
  3. Place pepper strips and oil in a bowl and toss to coat.
  4. Arrange peppers slices, cut-side up, on a large baking sheet.
  5. Sprinkle lightly with salt and pepper to taste.
  6. Roast in a preheated 450° oven for 30 minutes or until peppers are tender and slightly browned on the edges.
  7. Serve warm or at room temperature.

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