Roasted Peppers with Garlic
Roasted peppers make a nice side dish or sandwich topping. Peppers can also be pureed in a blender or food processor and used as a pasta sauce. Quantities in this recipe are only approximate and can be increased/reduced or substituted to suit your own taste.
4-6 medium to large sweet peppers (green, red, or yellow)
Up to 6 hot peppers, to taste
1 bulb of garlic
Kosher salt, to taste
Extra virgin olive oil
Separate the garlic into individual cloves, peel, and dice coarsely. Chop the chilies into thing rounds. If you are concerned about the heat, remove the seeds and veins before chopping. Remove the stems, seeds, and veins from the sweet peppers. Next, cut them into bite-sized pieces. Place all ingredients into a shallow baking dish. Add enough olive oil to coat the peppers and stir. Cover the dish with aluminum foil. Roast at 400 degrees for one hour. Remove foil and roast for another 35-45 minutes. Peppers are done when the edges begin to char. Allow to cool. Serve warm or refrigerate in a sealed container.
Red Peppers and Mozzarella
Spread the roasted peppers with garlic over French bread, top with mozzarella, and bake until bread is toasted and cheese is melted. Bake at about 400 degrees.