1 (16 ounce) can roasted red peppers
1 (5 ounce) can diced green bell peppers
1 (5 ounce) can green chile peppers, drained and chopped
1 onion, peeled and cut into 1/2 inch slices
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried savor
2 teaspoons dried parsley
2 teaspoons dried oregano
1 cup olive oil
1 tablespoon chopped fresh lemon
1 teaspoon dried basil
1 cup olive oil
1 tablespoon chopped fresh rosemary
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Place peppers in a single layer in baking sheet.
Place red bell peppers in a separate layer in baking sheet.
Roast red bell peppers in a roasting pan, or in a shallow baking dish.
Place green bell peppers in a roasting pan, or in a shallow baking dish. Roast green bell peppers in a similarly shallow baking dish. Add onion, garlic, salt, savor, parsley, oregano and olive oil to peppers. Spread bell pepper mixture over peppers.
Bake peppers in preheated oven for 1 hour, or until peppers are tender.
Allow peppers to cool in refrigerator. Drain peppers using a colander. Transfer peppers to a plastic bag and place in a large bowl, shaking occasionally. Dip peppers in olive oil and squeeze pepper mixture into juices. Discard remaining olive oil.
Bake peppers in preheated oven for 15 minutes, until peppers are tender. Transfer peppers to a serving platter and place on a large serving platter.
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