Carla Lalli Music'S Slow-Roasted Mixed Peppers
- 1 pound mixed bell peppers (red, yellow, orange), about 5 medium or 3 large, stemmed, seeded, and halved
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/4 cup water
- 1 lemon, halved, for squeezing on top
- 1 drizzle extra-virgin olive oil
- Season peppers aggressively with kosher salt and pepper. 1 teaspoon of salt per pound is my standard measure. This can be done 1 to 2 days ahead; refrigerate, uncovered.
- Preheat oven to 250u0b0F. Place the peppers in a vessel that holds them snugly; they will shrink quite a bit while cooking, and too much empty space could lead to overbrowning, dryness, and a tough cleanup job. Add the 1/4 cup water to the pot, which will throw off a little steam to start the cooking process.
- Cover the pot, transfer to the oven, and go take a nap. Set an alarm for 1 hour.
- Cook until the peppers are extremely tender but not dried out. If desired, continue cooking, uncovered, to brown surface, 20 to 30 minutes.
- Serve this delectable-ness with lots of fresh lemon juice squeezed over, more salt and pepper for seasoning, and a drizzle of olive oil, unless there are plenty of pan juices lying about, in which case you should spoon those over.
bell peppers, kosher salt, freshly ground pepper, water, lemon, olive oil
Taken from food52.com/recipes/80720-carla-lalli-music-s-slow-roasted-mixed-peppers (may not work)