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.
Keyword comfort food, easy, keto, lchf, low-carb
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 8people (2 cups total)
Author Clara Gonzalez
1cupof olive oil
1head of garlic(yes, one entire head), peeled and sliced
1/4cupNakano Red Pepper Rice Vinegar
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.