I never liked bell peppers as a kid. My mom always had to pick them out for me when she cooked with them. Now that I’m a bit older, I have grown to love these bell peppers. My favourite way to eat them is roasted! Roasting peppers brings out their natural sweetness. There’s just something about the aroma of roasted peppers that I love so much!
Keep in mind that bell peppers — along with eggplants, potatoes and tomatoes — are part of the nightshade family and is best avoided if suffering from inflammation.
Preheat oven to 400°F and line a baking tray with parchment paper. Wash, cut and deseed
Place the bell peppers on the prepared tray. Drizzle with olive oil on both sides and season the flesh side with sea salt and pepper. Keep the flesh side down.
Bake for 30-45 minutes or until the skin has charred.
Remove from tray and place in a bowl. Cover with plastic wrap for 5-10 minutes. This will create steam that will make it easier to peel off the skins. When the peppers are cool enough to touch, peel off the charred skin and slice or dice according to your eating preferences.
These roasted peppers can be eaten as is, made into a soup, served in an antipasto platter, in a salad, in pasta or added to a yam hash. You can do a lot with roasted peppers!