Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers
I owe everything I know about cooking and all of my kitchen curiosity to my mom, Penny, and my grandfather, or Nonno as I used to call him. Growing up, the day’s events were always focused around mealtime—from talking, shopping, prepping and cooking—food was by far the means to happiness. This is common in Italy, where I was lucky enough to spend every other summer with my Neapolitan grandfather.
Whenever I make these peppers, the smell that lingers through the house reminds me of those beautiful Roman days spent in the kitchen cooking, then sitting around the family table, taking in the good food we so heartily enjoyed preparing together.
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For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
Let’s get cooking,
Serves: 4 to 6
8 red, orange or yellow bell peppers, poblano, jalapeño or your favorite pepper
4 to 6 cloves garlic, thinly sliced
¼ cup extra-virgin olive oil
1. Preheat the oven to 400º. Place the whole peppers on an aluminum foil-lined baking sheet and roast, turning occasionally, until the skins are wrinkled and the peppers are charred, about 30 minutes. Remove the pan from the oven and immediately cover tightly with foil. Let cool, covered, for 30 minutes.
2. Gently peel, stem and seed the peppers. Tear them into strips and place in a shallow dish. Stir in the garlic and let sit at room temperature for at least 1 hour. Drain off any pepper juices, if desired, then add the olive oil and season with salt; stir gently. Refrigerate for up to 2 weeks. Return to room temperature before serving.