I love the vibrancy of red and yellow peppers and roasting them on a low heat like this makes them so sweet and easy to digest. I usually roast a big batch so you can easily double this quantity and it will last well for a few days in the fridge. When you want to reheat them, heat them a little first then grate some cheese over and heat for another few minutes to melt the cheese on top. We enjoy them with homemade beef or lamb burgers, roast chicken or just on their own!

Print Recipe

Slow Roasted Peppers

Slow roasting the peppers in this way releases their juices and sweetness

Prep Time

15 minutes

Cook Time

3 hours

Servings

Ingredients

• 6 Red peppers
• 6 Yellow peppers
• 2 Garlic cloves, minced
• 5 tablespoons Extra virgin olive oil
• 1/4 cup (25g) Parmesan cheese, grated (optional)
• Sea salt
• Black pepper

Prep Time 15 minutes Cook Time 3 hours Servings Ingredients 6 Red peppers 6 Yellow peppers 2 Garlic cloves, minced 5 tablespoons Extra virgin olive oil 1/4 cup (25g) Parmesan cheese, grated (optional) Sea salt Black pepper

Instructions

1. Preheat oven to 120°C fan/140°C electric/gas mark 1/250°F.
2. Chop all peppers. Toss with olive oil, minced garlic and a good pinch sea salt and pepper.

   
3. Roast for at least 3 hours checking and stirring every 30-40 mins to avoid the vegetables sticking to the pan.

   

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