Roasted Bell Peppers
Roasted Bell Peppers
Makes about 2 cups
15 min.
active cooking time
Sweet, tender and perfectly roasted, bell peppers add vibrant flavor to any dish. Toss them into salads, pile them onto veggie trays, tuck them into tacos or blend them into your favorite recipes for an instant upgrade.
Ingredients
4
Minnesota Grown bell peppers (any color), cut into strips or quarters
- Kowalski's Extra Virgin Olive Oil, for coating the peppers
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Preheat oven to 425°.
- Toss bell peppers with oil until lightly coated; season with salt and pepper.
- Arrange peppers on a parchment-lined baking sheet; roast in preheated oven until edges are browned and flesh is tender (about 15 min.), turning once.
Tasty Tips:
- If you cut the peppers smaller than directed, check for doneness halfway through the cooking time.
- Any neutral-flavored oil can be used in place of olive oil in this recipe.
- Minnesota Grown bell peppers are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh peppers grown elsewhere may be used.
