From inthekitchenwithkath.com
(Inspired by the recipe on a blog, Lady Behind the Curtain )
Serves 6 – 8
2 pounds mini sweet peppers
1 tablespoon avocado oil (olive oil is also good)
Sea salt
Freshly ground black pepper
1. Preheat the oven to 400°.
2. Wash the peppers. Cut off the stem end and pull out most of the seeds.
3. Line a large rimmed baking sheet with parchment paper or heavy duty foil.
4. Put the peppers in the center of the baking sheet. Drizzle the avocado oil over the peppers. Toss them with your hands to distribute the oil.
5. Spread the peppers out. Sprinkle with a bit of sea salt and ground pepper.
6. Roast for about 10 minutes.
7. Stir the peppers and then return to the oven.
8. Roast for an additional 5 minutes.
9. Put the peppers in a serving bowl. Serve immediately, or cover and serve at room temperature later.