My mom's roasted red peppers are by far my favorite snack, side dish, appetizer...basically any time I can get away with eating them, I will. No matter how full I am on Thanksgiving, I always make sure I have room for at least two helpings of these guys. Yes, I know they don't take up that much room, but you also don't know how much food I eat on Thanksgiving. And now that I'm married I have to scarf down two dinners (I know...poor me, right?).
You simply roast the red peppers and douse them with olive oil and garlic cloves. The garlic gets diffused in the oil so it adds SO much deliciousness to the peppers. Serve these up as a part of your main course or as a light appetizer earlier in the day. They would be perfect on an Antipasti Plate as well. They're easy, light and full of flavor, plus you can make them ahead of time so you don't have to add it to your list of things-to-do on Thanksgiving day. Enjoy!
4 large red bell peppers
Preheat oven to 500 degrees F.
Place peppers on a baking sheet. Bake for 30-40 minutes or until skin is wrinkled and begins to char.
You can also place them under the broiler, turning as they begin to char. This takes less time if you're in a hurry.
Remove from oven and place in a large bowl. Cover with plastic wrap and allow to sit until they are cool enough to handle.
Cut peppers in half and remove insides. Peel skin from each half. Cut into thick strips and place in a bowl. Cover with olive oil and garlic cloves. Refrigerate until ready to serve.
Source: The Savvy Kitchen
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