New This Month


  • Yield: Makes about 4 cups


  • 5 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/4 teaspoon dried thyme
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Coarse salt and freshly ground pepper


  1. In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.

  2. Preheat oven to 350 degrees. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.

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