What you’ll need:
6-12 bell peppers (any colors you want)
Bottle of olive oil. You won’t use the whole thing, but you’ll want a lot.
4 garlic cloves
Salt
Pepper
Garlic Powder
Oregano
Basil
Sugar
Steps
Place whole peppers on a baking sheet
Turn oven on broil.
Monitor the peppers every five minutes turn until the entire pepper skin starts to get crisp (it’s ok if it gets slightly charred).
Once peppers are softened and skin is crispy, carefully take them out of the oven. Let them cool 10 to 15 minutes. Then run whole peppers under cold water in a strainer or colander.
Carefully break apart peppers disregarding seeds, stem, and most importantly, peel the skin off the entire pepper. If pepper breaks apart that’s OK. Make little strips by hand and ensure all the skin on each strip is peeled off.
Break all cleaned fleshy parts of the pepper into strips.
Place soft pepper strips in a bowl. Dry each strip with a napkin or paper towel.
Then place pepper strips in a serving dish. Cover with olive oil until all pepper strips are thoroughly coated. Add more olive oil to taste.
Mix in 3-4 whole cloves of garlic (skin off), Then 1 tbsp of salt, 2 tbsp of pepper, 2 tbsp of basil, 2 tbsp of oregano, a teaspoon of sugar, and 2 tbsp of garlic powder. Mix all together thoroughly so spices and oil have coated peppers.
Cover serving dish with plastic wrap or aluminum foil and place coated and seasoned pepper strips in the fridge overnight.
The following day, take the marinated pepper strips out of the refrigerator an hour or two prior to serving. it’s normal if the olive oil is slightly solidified. After bringing to room temperature it will go back to its original form.
After bringing to room temperature for a couple of hours place on a table and serve. Enjoy several strips on top of a piece of toasted Italian bread. Or, add a few marinated peppers to your turkey sandwich!
