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I love bell peppers. I think they’re a very versatile member of the fruit family (yes, it’s a fruit, look it up!). They tend to go well with just about anything, though I haven’t been that adventurous in trying to turn them into something sweet (I’m sure I could, tho).
And while bell peppers can be eaten raw, sautéed, or even fried, I’ve grown very fond of eating them roasted. Personally, I think roasting vegetables is the low-key jam that not many people realize how edible some of the nastiest vegetables (IMHO, Brussels sprouts) can turn delicious.
Back to bell peppers. I decided I wanted to roast them for a change and looked up different ways on how to do it. I saw something that I felt was low-key kinda dope and I wanted to take advantage of. The results were absolutely DELICIOUS! And now, I want y’all to experience this greatest for yourself.
Ingredients:
4 Bell Peppers of different colors.
1/2 cup olive oil.
1 tsp oregano.
1 tsp basil.
1 tsp garlic powder
Salt
Pepper
Roasted Bell Peppers Recipe:
- Preheat your oven to 400 degrees F.
- Cut the bell peppers into quarters, then seed and trim them.
- Place the bell peppers in a bowl. Coat them with olive oil. Add oregano, basil, garlic powder, salt, and pepper.
- Place the bell peppers on the prepared baking sheet.
- Roast until tender and charred in spots, about 20 minutes. Serve immediately.
How do you like your bell peppers?
