Roasted Sweet Baby Bell Peppers
I got an incredible buy on these vibrant little peppers. It was the end of the day at the farmer’s market and the nice farmer lady overfilled a bag with these little gems for the same price as the tiny box of six would cost. Awesome!
But, they were so pretty I didn’t want to use them. They decorated my table for days and made an appearance in another Instagram picture but I knew I had to cook them before they spoiled. I’m so glad that I did!
A little olive oil, salt, and smoked paprika transformed these baby bell peppers into sweet and smokey, juicy little bites. I ate most of them on their own but saved a few for roasted red pepper hummus. Yum!
Maybe I’ll hit the farmer’s market late again this week and get lucky with another great buy!
Preheat oven to 425 degrees (convection if available)
- 20 assorted colored baby peppers, washed and keep whole
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon smoked paprika
Toss peppers in olive oil and spices. Lay in a single layer in a glass baking dish. Bake 15 minutes, turn, and bake 15 minutes more or until nicely browned. Let cool a few minutes before eating.
1 can 16 oz can Garbonzo beans, drained and rinsed
1 T. tahini (sesame seed butter)
1 T. extra-virgin olive oil
1 T fresh lemon juice
1/2 tsp. sea salt
1/2 tsp. Cumin
1 large garlic clove crushed
3 T. or more water
Place all ingredients except water in food processor.
Turn on and blend for about 5 minutes adding water as needed until smooth.
Taste and add more seasonings if needed. Drizzle on some hot sauce and serve with grilled zucchini, grape tomatoes, fresh carrots, cucumbers, peppers, or use as a spread on wraps and sandwiches.
For roasted red pepper hummus: Let peppers cool, remove stem and seeds, add a few to the hummus and process. Chop a few and stir in at the end.
Enjoy with sliced cucumbers and baby carrots.