Roasted Spring Peppers: Yellow and Poppy Red

The Spring colors are vibrant and bright.  Today, I wanted to feature red and yellow peppers.  Did you know that peppers turn green FIRST and then yellow and red.  This is why red and yellow have a fruity and sweet taste.  Green bell peppers have a slight bitter flavor and one of the reasons why some of us cannot digest green peppers!  Peppers also have Vitamin A, Vitamin C and beta carotene.

I remember growing up when my grandmother would pick them fresh from the garden (talk about organic).  Nanna would either roast them in the over or use the outside barbeque.

I’m serving my roasted peppers today as an appetizer.  After roasting, I’m stuffing the halved roasted peppers with fresh bocconcini (bite size fresh mozzarella) with a drizzle of extra virgin oil.  The classic way to serve bocconcini is the classic tomato and fresh basil.  Today, roasted peppers with a garnish of basil.  Try it  –  you will definitely like it!

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Cut the peppers in half and remove the core.  Place the peppers in a non stick pan or cookie sheet.  Drizzle a little olive oil and salt.  Pre-heat oven at 350F for :30 minutes.  Turn the peppers every :15 to make sure that are cooked.

bocconcini

a presto,

Maria

 

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