When we were up at our friend’s beautiful second home near Shaver Lake, our hostess Sharon Kinney shared a fun and simple way to prepare those cute little sweet peppers.
Place them whole in a large skillet, drizzle with some olive oil and pan roast them low and slow for about an hour and a half. They will shrink down and caramelize.
Before plating perhaps sprinkle on a little salt and pepper. Serve them whole and let guests cut off their little green stems.
Mini peppers make a sweet and colorful side dish, and couldn’t be easier to prepare. There will probably be a few left over.
The next night Sharon de-seeded the leftover peppers and tossed them in some couscous – a tasty and colorful addition.
I’ve read that peppers contain about three times the vitamin C of oranges, as well as being a good source of vitamin A, so in addition to being delicious and easy to prepare, turns out they are really good for you, too!