Charred Mini Sweet Peppers
| Christy RostSource: At Home with Christy Rost, Season 4, Episode 402
- Mini sweet bell peppers, rinsed, halved and seeded
- 1 tablespoon canola oil
Place the mini sweet peppers in a plastic zipper bag, add 1 tablespoon canola oil, seal the bag, and rub the oil over the peppers. Set them aside.
Preheat the grill or griddle. When it is hot, remove peppers from the zipper bag and place them on a hot griddle or directly on the grill. Cook 6 to 8 minutes until they are soft and charred, turning them occasionally.
Transfer the peppers to a platter and serve hot.
Yield: 6 to 8 side servings