Baked Peppers with Garlic and Parsley
Simple marinated bell peppers. You can serve these as a dish on their own, or tuck them away in the fridge for a later date. A few slices of marinated pepper are great to liven up salads, sandwiches, quesadillas, and much more.
What you will need
4 Red Bell Peppers
2 Green Bell Peppers
6 cloves Garlic
1/2 bunch Italian Parsley
6 Tbsp Olive Oil(Nutritional facts 84 calories, 6.52 g fat, 6.08 g carbohydrates, 1.02 g protein, undefined mg cholesterol, 17 mg sodium)
How to cook
Preheat oven to 400°F
Line a baking sheet with parchment or a silicone mat. Coat the baking sheet with a little cooking spray or olive oil.
Wash the bell peppers, then arrange them on a baking sheet.
Roast in the oven for 20 minutes.
While the peppers are roasting, you can work on the marinade. Peel and chop the garlic cloves.
Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop.
Place the chopped garlic in a medium mixing bowl.
Add the chopped parsley.
Add the olive oil.
Add a little salt and pepper.
At this point, your timer should be almost up on the peppers. Flip each pepper and return to the oven for another 20 minutes.
When they come out of the oven, pop the roasted peppers in a sealable container, or wrap them in plastic wrap.
Let them sit for about 10 minutes. The steam will make them very easy to peel.
Peel the peppers. The wrinkled skin should come off pretty easily now.
Pull out the stem and the seed packet.
Slice the roasted and peeled peppers into strips.
Toss the pepper strips into the garlic-parsley oil.
You can skip this part if you want. I like to strain the liquid from the bowl where I dumped the seeds and stem and pour it back in with the peppers. It just seems like a waste to pour out that flavor.
Submerge the peppers below the oil in an airtight container and they'll keep for quite awhile, at least a week. These look really nice on a plate with a little salt and pepper, or pull a few out as needed to toss them in salads or omelettes, whatever sounds good.