Roasted Baby Bells


These roasted baby bell peppers are as yummy as they are pretty. The peppers are tossed with herbs and Parmesan cheese and then roasted at a high heat. They are so easy to prepare and go well with any meat or fish.


Recipe for Roasted Baby Bells:

serves 4-6


1 pound baby bell peppers, rinsed, dried, halved, and seeded

2 tablespoons olive oil

2 tablespoons Parmesan cheese

1/2 teaspoon Herbes de Provence

1/2 teaspoon Kosher salt

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon black pepper


You will also need a sheet pan.


Time-Saving Tip: The peppers can be prepped earlier in the day and then tossed with the seasoning before roasting.


Let's see what we need.


Now we are ready to cook.



Preheat the oven to 450 - degrees. Toss the halved peppers with the oil and the rest of the ingredients. Place seasoned peppers cut side down on a parchment lined sheet pan. Bake for 10 minutes and turn the peppers. Bake for another ten minutes.



It's ready! These delicious peppers make the perfect side to any meal, can be added to a sandwich or would even make a great addition to an antipasto.


Enjoy!

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