These slow cooked peppers are so versatile, have them on toast with eggs or fry up some new potatoes and mix them through and serve with char-grilled steaks
30 - 45minutes
90 - 100minutes
- 1. Chop peppers and shallots into strips, and finely chop garlic, mix together and place into an oven proof dish, cover with olive oil and add your thyme, salt and pepper
- 2. Place into a low oven (120 degrees) and cook slowly for 1 and a half hours, remove from the oven and drain the oil and set aside, pop into a container and keep in the fridge for up to a week
You need to login to add me to your cook book! Login here.