Jammy Pepps with Feta & Basil
Serves 430 mins prep40 mins cook
I have a complicated relationship with bell peppers. When they’re raw, I hate them. But give them enough time, some heat, and even more olive oil and they will eventually become jammy, sweet, and intoxicatingly delicious. These long-cooked peppers are particularly tasty when paired with herbs and a salty cheese, like feta, and eaten as you would a caprese salad.
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