Slow Cooked Bell Peppers w. Fresh Sage & Oregano
Slow roasting bell peppers allows them to get sweet, silky, and juicy. This simple recipe uses healthy, fresh ingredients, and half of them you can grow in your AeroGarden!
We got the inspiration for this recipe because we just harvested a large handful of bell peppers grown here in our office. One of our avid cooks took them home and whipped up this tasty recipe, and it turned out so good, it will be a forever favorite!
So check it out, and get inspired!
- 1 lb AeroGarden grown Bell Peppers (about 7 small or 3 large)
- 1/2 head of Garlic
- 2 Sprigs AeroGarden grown Oregano
- 10 sprigs (about a handful) AeroGarden grown Sage
- 1/2 cup Extra-virgin Olive Oil
- 3/4 tsp of salt or garlic salt
- 1 tbsp white vinegar or sherry (sherry will make it slightly sweeter, white vinegar makes it more tangy)
- Preheat oven to 400°.
- Rinse peppers, then slice in half and remove seeds and stem.
- Cut the head off one bunch of garlic.
- Arrange the peppers in a baking dish and place the garlic in the middle, raw sides up.
- In a separate bowl, mix together the olive oil, vinegar, oregano, sage, and salt.
- Pour the liquid mixture into the baking dish over the peppers and garlic, then turn the garlic head down so the raw side touches the dish. This allows for more garlic juice to seep out and coat the peppers.
- Place in oven and cook for about an hour, until peppers are tender and the skin has a golden color.
- You can toss peppers 2-3 times while cooking for an even coating.
That is it! A simple, healthy recipe with only a handful of ingredients, and you can feel good about what you are eating because you grew half the ingredients yourself!