For when you purchase those sweet little sweet peppers.
Roast 1# peppers in 425 degree oven for 20+ minutes. Fit in a snug vessel, toss with olive oil and salt, and then balsamic vinegar. Roast until wilted; remove and let cool. Remove stems. Thanks Alexandra!
Make a pasta sauce:
Sauté 1/2 onion, diced or semi-sliced, in olive oil. Add marjoram and cream and salt and reduce. Set aside.
Cook pasta — trumpets are good.
Meanwhile slice 1/2 # peppers. Mix into cream, adding more cream if too thick.
Toss together: pasta, cream sauce. Voila!
Ricotta with peppers.
Quinoa and peppers — cold salad
And here’s another idea to make a sauce with peppers and tomatoes.