See Also: Appetizers · Salads · Side Dishes
Mini Sweet Peppers
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Any peppers will work for this method, but if you can find a bag or package of Vine Ripe Sweet Mini Peppers, usually a mixed assortment of red and yellow, buy them! Just wash them, do not remove the stem, and bake them. Serve at room temperature as an appetizer or as a side dish. My friend, Gaye Gough, brought a batch over to my house and we ate all of them while watching the sailboats, sea gulls and harbor seals on the Bay! Well, a bit of wine as well.
1 bag or packet of sweet mini red and yellow peppers (about 10-12 peppers)
extra virgin olive oil
coarse sea salt (I used black sea salt)
Preheat oven to 350 degrees. Wash the peppers well, do not peel or remove the stems. Arrange in a flat casserole or baking pan with sides. Drizzle with a bit of olive oil. Bake 30-45 minutes or until they are soft and starting to turn a bit brown. Allow to cool and then sprinkle with your choice of a semi-coarse sea salt or herbed sea salt from Italy. Serve as a finger food, eating all of it except for the little stem.
Recipe created 2009-04-29.
