Roasted Lunch Box Peppers

healthyrecipebogs.com
serves 2
Ingredients

• 1 pint lunch box peppers (8 oz)
• 2 tablespoons olive oil
• ½ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 tablespoons Parmesan dry-grated

Preparation

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
• Cut the lunch box peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife. 
• Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
• Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
• Bake them until tender, about 20 minutes. Serve immediately.

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