Name: Slow-Cooked Bell Peppers
Yield: 6 servings
Ingredients: 1 lb. any color bell peppers, halved, seeds and ribs removed; ½ head of garlic; 2 sprigs oregano; 2 dried bay leaves; ½ cup extra-virgin olive oil; ¾ tsp. kosher salt; 1 Tbsp. sherry vinegar

This image may contain Food Dish Meal Plant and Curry

Photo by Chelsie Craig, food styling by Claire Saffitz

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

Slow-Cooked Bell Peppers with Bay Leaves and Oregano

Recipe notes