Herb Roasted Peppers With Garlic Food

GARLIC AND HERB STUFFED MINI PEPPERS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
• Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
• In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
• In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
• Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

HERB-ROASTED PEPPERS WITH GARLIC

Steps:

• Preheat broiler.
• Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips.
• Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels.
• Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender; purée.
• Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 cup per serving.

ROASTED GARLIC HERB BUTTER

Steps:

• Preheat oven to 375 degrees.
• Seperate garlic into individual cloves.
• Place cloves on sheet of tinfoil and drizzle with olive oil.
• Wrap cloves tightly in foil and bake for 45 minutes.
• While garlic is roasting, mince fresh herbs.
• Unwrap tinfoil and let cloves cool.
• Squeeze cloves out of paper casing into bowl.
• Mash together with fork or whisk butter, roasted garlic and herbs.
• Store covered in refrigerator for up to three days, bringing to room temperature before serving.

GRILLED PEPPERS WITH GARLIC-HERB OIL

Steps:

• Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.