Salt and Pepper
Chop off the stems, take out the seeds and slice each pepper into quarters. Place on a rimmed cookie sheet. Sprinkle on some salt.
Sprinkle with pepper, then drizzle with olive oil. With both hands, mix making sure each pepper slice is covered in oil.
Place on top rack in oven. Roast under grill for 4-8 minutes, keeping a close eye on them as you don't want to burn them. I checked them every two minutes. Roast as light or as dark as you want them. Remove from oven and let cool.
Once they have cooled down, place in a freezer bag
I kept some out and added them to a breakfast toasted egg cheese sausage open sandwich. Hubby really like them and was quite surprised as to how sweet they really are.
My family and I enjoy big breakfasts on the weekends, even if it's just an egg sandwich. I found this bag of mini sweet peppers on sale at the grocery store and knew I just had to have them. Roasting them is a great idea, freezing them is even better. Use as much as you need, whenever.
Have a great weekend friends!!