Sweet roasted bell peppers.

In my life I’ve had a lot of friends who truly knew how to cook.
One of those people is Sofia.
She is originally from the South of France but her mom was Marrocan.
This side dish does take a little more time but it’s so worth it.
You can use the grill or put the bell peppers under the broiler.
As you can see in the picture the peppers need to be charred.
No worries, you’ll peel all that off.


Roasted bell peppers.
2-4 bell peppers. I like to mix colors
salt and pepper to taste
2 cloves of garlic minced
dash of olive oil
paper bag

On a hot grill place bell peppers on middle shelf and char, turning then 4 times.
Place bell peppers in paper bag (or a covered dish if you don’t have a bag.
The peppers will cook a little more this way.
Let the peppers cool and peel the black skin off. If you want you can rinse them a little.
Cut them in strips and add salt, pepper, garlic and dash of olive oil to taste.

Really good with cous-cous and chicken.


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