My Tastiest Roasted Peppers

Hello, tender friends!

How did it not occur to me to roast peppers this way until this season? They are the perfect blend of sweet, savory and creamy. We’re swimming in God’s abundant pepper harvest, and this is a great way to use up a lot at one time.

I started by coring and deseeding the peppers. I used a blend of sweet banana peppers, escamillo peppers, and red bell peppers. I cut them into roughly quarters and placed them on a baking sheet.

I harvested oregano and basil from the garden and put them in my chopper with a bulb of garlic.

I drizzled avocado oil (high heat oil needed so avoid olive oil) on top of the peppers on the baking sheet and then spread the mix of garlic with basil and oregano on top. I sprinkled with salt and pepper. (Italian seasoning would be amazing on this, but I didn’t have any.)

I baked at 450° for approximately a half hour. (Watch the bottom rack versus top rack as the cooking time difference matters in my oven for this dish quite a lot.)

That peppers were sweet and the seasonings were savory.

For the creamy, I added goat cheese on top!

Anthony LOVED this dish, and his praise made me feel like a mighty wifey. 😍

I also drizzled some of mine with my homemade tomato sauce before putting the goat cheese on top. I love this and thought it tasted like a healthy pizza, but Anthony said the tomato sauce ones were not nearly as good. I guess you win some and lose some. 😉

Okay, that’s all for today, tender friends! Thank you for stopping by today, and I hope you get to try this before pepper season ends!

Thank you for sharing!

Please click here to return to the homepage.