Yesterday was Clean Out the Fridge Friday.
Like most everyone else in America, I sometimes realize — I have no idea what’s in my fridge. What’s hiding in the back corners? in the bottom of the crisper? in that Tupperware container that’s who knows how old…?
Sometimes you just gotta pull out those shelves and take a peek. Yesterday, I found some on-the-verge, but still edible, mini bell peppers, so I roasted those babies up. I added the last of a container of feta and chopped up some fresh chives (which I never would have had another use for), and this was born!
Blistered Mini Peppers
1. Preheat oven to 425ºF. Cover a baking sheet in aluminum foil. Spread out whole mini peppers on baking sheet. You may use mini bell peppers or hot peppers. Bake for about 30 minutes, turning once, until peppers appear “blistered” or charred.
2. Sprinkle with Athenos Reduced Fat Feta Cheese (or other cheese of choice — would be good with goat cheese or blue cheese).
3. Sprinkle with any fresh or dried herbs of choice. I used fresh chives.
Note: The cheese and herbs may stick a little better if you spray or toss the peppers with olive oil.
My rating: 5/5 stars. Three ingredients. EASY. Flexible. Healthy. Cooked peppers are delicious — honestly, you don’t even NEED the toppings — so much flavor! My roommate and I ate most of the pan and I finished them off alongside Egg Beaters the next morning. She also gives it 5/5 stars!
KitKat appeared during the photo shoot:
“Give me some of those peppers woman.”
