Whether you’re looking for a veggie side dish or just a relatively nutritious snack, blistered peppers have got you covered! Ever see those adorable mini bell peppers at the grocery store, and are tempted to buy a bag, but not sure what the heck to do with them? This is a great recipe for them that’s laughably easy! Oh and, by the way, you’ll probably want to make a big batch of the roasted garlic aioli, and put it on positively errythang.
1 bag mini peppers
1 tbsp olive oil
salt and pepper, to taste
1/2 c mayo
10 cloves garlic confit
more salt and pepper, to taste
1. Preheat your oven to 450F. Toss the peppers, stem and all, in the oil and salt and pepper. Take a cast iron skillet and stick it in the oven to heat up..
2. When the oven has reached its temperature, carefully remove the skillet from the oven and spread the peppers down on top of it. Roast for about 15 minutes, until blistered.
3. Meanwhile, make the aioli by tossing the garlic confit, mayo, and salt and pepper to taste in a food processor, and pulse until pureed and only small chunks of garlic remain.
4. You can use the stems as handles to dip the peppers and devour them!