I love that peppers are in full bloom now and so does my husband. I have been able to move him slightly from cole slaw to the peppers and it makes my life more interesting. I normally make soup for him many times before the end of the season…but here is something super easy to make that can be made early in the morning before you go to work (yes, really) and then cook or not when you get home.
Don’t waste your time with green peppers unless you really like them, instead, pick some of the colors and there are so many out there, that have a little green still on them….that is all you need for color and you must mix colors, although try to have peppers about the same size…makes it nicer.
This can be made in the winter with peppers from the grocery store, but the taste is so different now. Feel free to leave out the olive oil to make it less caloric, and to add some fresh pressed garlic if you like (you all know I wouldn’t do that).
CANDIA’S QUICK PEPPERS COOKED OR NOT….
Ingredients:
- 4-5 fresh peppers of your choice. I love red, orange, purple and yellow
- 3 sprigs fresh rosemary
- 2-3 lemons
- olive oil
- salt and pepper
What to do:
- slice the peppers very thin and put in big bowl
- squeeze the lemons over the peppers
- chop up the rosemary and add to bowl
- use some olive oil (if you want or leave out) to bowl and stir
- let the peppers marinate for at least 2 hours at room temperature
You can eat the peppers just like that, raw, or to cook, just cook without the marinade in a large non stick fry pan. If you do the latter, I like to do it on high heat so that they “burn” a little. Serve with anything. a roast chicken, hamburgers, even some plain fish..they are so versatile and colorful and easy…
So…while you are having your coffee in the morning at home, you can slice the peppers and put them in the bowl to marinate and I promise even if you get home hours later, they will not be too wilted to eat raw..
Enjoy..
