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This past week I found myself with 2 small bags of sweet peppers. When I have more peppers than what I know what to do with, I roast them and store in olive oil and garlic for a longer shelf life. They are great on sandwiches, in salads, frittatas, served along roasted chicken or any other dishes you like.

2 small bags of mixed sweet peppers or 2 red bell peppers
2 garlic cloves, finely minced
2 teaspoons olive oil, plus as much as needed to cover the peppers
1-2 glass jars with a lid, at least 8 oz. each

Preheat oven to 375°. Line a baking sheet with parchment paper or aluminum foil. Pour about 2 teaspoons of olive oil in the center of the baking sheet. Roll all the peppers and coat them in the olive oil. Spread them out on the baking sheet, and place in the oven.

Bake until the skin is blistered, about 40 minutes. Turn the peppers over about halfway through the cooking time. Once the peppers are roasted, place them in a bowl and cover them for about 20 minutes.

Once cool enough to handle, take off the stem and start peeling off the skin and remove the seeds. Do not rinse under water. If there are a few seeds still left on the peppers, it’s fine.  Add 1/3 of the minced garlic to the bottom of the jar.

Place 1/2 of the peppers into the jar and top with 1/2 of the remaining garlic. Then add the remainder of the peppers and the remaining garlic. Now top the jar with olive oil, making sure the peppers and garlic are completely covered.

Store in the refrigerator for up to two weeks.

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