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Roasted Sweet Bell Peppers

Prep: 15 minutes / Cooking: 10 to 30 minutes / Yield: 8 to 12 servings
I like to prepare peppers first thing in the morning or in the evening, when I have the oven fired up for other things. I typically toss cooled pepper strips with romaine, spinach, or baby greens, and other colorful raw, roasted, or parboiled vegetables.
Ingredients
- 4 medium-large bell peppers (about 6 to 9 ounces each): red, orange, yellow, green, or combination of colors
- 1 to 2 teaspoons unrefined coconut oil or avocado oil
Directions
1. Preheat oven to 400˚ F or preheat broiler. Rinse and cut ¼ inch from top and bottom of each pepper. Gently remove and discard stem from top lobe. Core peppers and remove seeds. Cut each pepper in half, lay flat, skin side down, and trim away ribs and remaining seeds. Cut into strips. Arrange strips, top lobes, and bottom lobes, skin side up, on oiled 17×11-inch baking sheet or jelly roll pan. Flatten strips with the palm of your hand.
2. To roast: Place baking sheet(s) in oven. Cook uncovered for 30 minutes, until tender and golden. Edges of peppers should start to shrivel and top will have browned or blackened slightly.
To broil: Move oven rack to top position. If rack is more than 3 inches from heating element, set upside-down roasting pan or jelly roll pan under baking sheet to lift it. Broil peppers until spotty, about 5 minutes; turn pan 180˚ and roast until skins are charred and puffy, but flesh is still firm, about 5 minutes longer.
3. Transfer peppers to clean paper bag or heatproof mixing bowl. Fold bag closed or cover bowl with a dinner plate. Let them steam in the container for 30 minutes.
4. Peel and discard skins. Cut peppers into thinner strips, cube, or dice, and transfer to wide-mouth jar or glass container with lid. Cover, refrigerate, and use within 4 days.
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz (Planetary Press, 2004).
Check out other Rachel Albert recipes:
Soothing Ginger, Squash & Apple Soup
Steak with Cumin and Mustard Rub
Roasted Onion, Sweet Pepper & Salad Greens with Spice-Rubbed Steak
Published in the Price-Pottenger Journal of Health & Healing
Summer 2013 | Volume 37, Number 2
Copyright © 2013 Price-Pottenger Nutrition Foundation, Inc.®
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