Roasted Red Pepper Peppers Recipe

Directions

Place the olive oil, garlic powder, basil, oregano, garlic salt, basil, oregano, rosemary, oregano, kosher salt, basil, cumin, tomato, red peppers, parsley and onion into a small saucepan. Mix in the bell pepper, bell pepper and red bell pepper. Cover and simmer over low heat for 30 minutes.

Remove peppers from oven and remove any of the skins. Rub peppers with olive oil, then with garlic powder mixture. Transfer peppers with hands to the saucepan and sprinkle with chopped parsley and onion. Bring to a boil, then reduce heat to low. Simmer until peppers are tender, about 15 minutes.

Return peppers to oven and remove the skins. Sprinkle with red pepper mixture and reduce heat to medium-low.

Return peppers to oven and cook for one hour, stirring occasionally. Remove peppers with tongs and sprinkle with chopped parsley and onion. Return peppers to oven, uncovered, and cook for one hour. Remove peppers with tongs and place them in a large bowl. Mix together tomato sauce, parsley, onion sauce, pepper sauce, red bell pepper mixture, bell pepper mixture, parsley, onion sauce, pepper sauce, red bell pepper mixture, bell pepper mixture, parsley, onion sauce and pepper sauce. Sprinkle remaining parsley mixture over peppers.

Combine peppers with salsa and pour over flavors of the pie.