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mini roasted peppers

Roasted Peppers

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Oven-roasted peppers with garlic and olive oil—simple, flavorful, and perfect as a side dish, appetizer, or topping.
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Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Nunioli

Ingredients

  • 20 mini sweet peppers (or 4-5 bell peppers)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 4 heaping tbsp labneh (or your cheese of choice)
  • A few sprigs of fresh za'atar (or your herb of choice)
  • A pinch of salt

Instructions

  • Preheat the oven to 210°C (410°F).
  • Place peppers in a pan, make sure they are in en even layer.
  • Roast for 20–25 minutes, or until the peppers develop a deep brown color. For bell peppers, roast for 35–40 minutes, flipping halfway through.
  • Once cooked, immediately cover the peppers completely with a lid, then transfer them to a container and cover with plastic wrap for at least 20-30 minutes. This step helps with the peeling process.
  • Peel the peppers using your hands. You can eat the seeds; I prefer not to remove them. If you want to discard them, simply cut off the top and scoop them out.
  • Cut the garlic into thin slices or grate it, and place it in a small bowl. Add the olive oil, ensuring it fully covers the garlic, and mix well with a spoon.
  • Place the garlic in the microwave for 20-30 seconds, or until it releases a cooked garlic aroma.
  • Spread the cheese on your serving plate, then sprinkle your preferred herbs on top. Place the roasted peppers over the cheese and drizzle with the garlic-infused olive oil. Finish by sprinkling some sea salt on top, and enjoy!