roasted baby peppers with parmesan

Have you ever googled the amount of ingredients you want a certain recipe to include? For example, "five ingredient chocolate chip cookie"? It may just be the best way to google recipes, because there's a much higher chance it will be easier and more achievable. If I don't look up a recipe that way, and just go with whatever is rated the best instead, there is a 99% chance that two hours into cooking I'll have consumed a cup of chocolate chips, sent about three texts of regret to various friends, and will most likely be in the middle of a phone call with my mom, crying and asking why my life has to be so hard. 

In short, I try to avoid long recipes as much as possible. Especially for things like side dishes, soup, or dessert - anything that is not the main dish - I want to be able to check them off the list of things to do as quickly as possible. The recipe below happens to be one of my favorite side dishes (goes great with salmon or pasta). I know that roasted peppers aren't everybody's thing... but if you like them as much as I do then I think (and hope!) you'll like this. 


roasted baby peppers with parmesan


1 bag mini roasted peppers
Olive oil for drizzle
Kosher salt, pepper, garlic powder to taste
Parmesan (shavings or other) for garnish


Preheat your oven to 415 degrees. In a pan (I like foil pans), drizzle a little olive oil on the peppers. Add salt, pepper, and garlic powder and mix until the peppers are evenly coated. Make sure that they aren't overcrowded/all touching in the pan. Either use a second one, or I like to use a large foil sheet pan. Place in the oven for 15 to 20 minutes, or until the peppers have started to brown and wrinkle a bit (check on them towards the end to make sure they're not burning). Once you take them out, they should wrinkle even more. 

Allow to cool just a bit and serve with Parmesan cheese. Be careful that when you cut open the peppers or bite into one, there will be very hot liquid inside! Add more salt and pepper afterwards as desired.



P.S. I'd be curious to know... is there a food/recipe that you completely avoid all together? Something that you just can't face in the kitchen again? 

LiveNurit SiegalComment