Sweet peppers are a tasty, versatile vegetable
Bell peppers have a long growing season, anywhere from 60 to 90 days, that’s why most gardeners prefer to start the seeds indoors and then take them outside for the plants to enjoy the sun and heat that help them grow.
Planting bell peppers in different colors yield a festive look any dish, and fun fact, a green pepper is simply a red pepper, just picked before it turns red.
Harvested peppers can be enjoyed raw or cooked, in salads, stuffed peppers and on top or toasted bread as an easy appetizer.
An easy recipe, that once you try a few times, you won’t want to buy them at the store again.
Preheat the oven at 450°, half bell peppers and arrange them on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil until coated and sprinkle some salt and pepper if you want to. Broil for about 30 minutes until their skins are charred and blistered, wait until they’re cool to the touch to peel off the skin.
You can use roasted bell peppers in salads, on toast or add it to hummus for an extra layer of flavor.