What to CookBell Pepper

How I Fell Hard—and Fast—for Roasted Peppers

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The underdog of my crisper drawer becomes a champion when roasted.

Scanning through Trisha’s Table: My Feel-Good Favorites for a Balanced Life for a post we did a while back, I landed on Sausage and Peppers after skipping past the other recipes (at the time I had never had fried chicken, and I'm not entirely clear on what a chicken biscuit is). 

As instructed, I cut the peppers into bite-sized pieces, snacking as I went along, and layered them into a baking dish with quartered potatoes and spicy sausage. But I didn't fully realize their potential until they came out of the oven—as soon as I took one bite of the bell peppers, charred from a high oven temperature, and cooked for over an hour, I experienced something akin to what the nostalgic critic experienced in Ratatouille. The caramelized peppers tasted sweeter than I could have imagined, and their slightly charred skin created a bitterness that meant that not only did I eat all of the peppers out of the dish, but I couldn't stop talking about them. (And here I'd been roasting broccoli every night.) Thus began, to my California boyfriend's delight, the Era of Fajitas. 

Whenever we're looking for an easy dinner, I suggest fajitas made with lightly toasted tortillas, forever-roasted bell peppers, pulled chicken, and sour cream—but it's all a front. I usually end up with a plate piled with just bell peppers topped with Jane's Krazy Mixed Up Salt (which is an obsession worthy of its own post).

Forever-Roasted Bell Peppers

Serves 1 pepper and salt addict

3 to 4 red bell peppers
2 to 3 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Jane's Krazy Mixed Up Salt, to your heart's desire

See the full recipe (and save and print it) here.

Photo by Bobbi Lin

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Automagic Spring Menu Maker!

Tags: Weeknight Cooking, 5 Ingredients or Fewer, We're Obsessed