Roasted Bell Peppers Confit Recipe: Serve on a toast, garnish rice and eggs, top your pasta with it. Many uses for these flavorful Roasted Bell Peppers.
Roast the pepper on the stove until the skin has blackened. Submerge in cold water and remove the black peels. Clean the peppers of seeds and the white parts inside. Chop into thin strips.
Heat the olive oil over very low heat in a skillet. Add the garlic and cook for 5 minutes (make sure it does not burn). Add the peppers and cook for another 5 minutes. Remove from the heat and cool to room temperature. Stir in vinegar, salt and pepper.
If you will not serve it immediately, pour into a jar with a tight-fitting lid and save in the fridge for up to week. Always serve at room temperature.