Get the maximum sweetness out of your bell peppers today with this recipe! Feel free to
substitute the mini peppers for their larger counterparts; the only downsides are that it will
take longer to cook and may not be as sweet.
8 oz. mini bell peppers; seeds removed, halved
1 clove garlic; finely minced
1 tablespoon olive oil
2 sprigs coriander; minced
salt and pepper
Preheat oven to 500F.
On a large baking sheet lined with parchment paper, spread
peppers evenly in a single layer.
Roast peppers in the oven until the skin is blackened, about 15 to 18 minutes.
Place tinfoil on the baking sheet and cover for 10 minutes.
Remove from foil, peel off blackened skin from the peppers, and place into a bowl.