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5 bell peppers, in a mix of colours
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
Preheat oven to 325F (160C). Core and seed peppers. Slice into quarters. Place in a large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss to evenly mix. Arrange around our Mushroom-Pepper Crusted Rib Roast (also in the Recipe File) for last 30 minutes of roasting. Or, if making as a side dish for another meal, spread out on a rimmed baking sheet. Roast in centre of preheated oven, stirring occasionally, until peppers are tender, 30 to 40 minutes.
Calories 28, Protein 0.6g, Carbohydrates 3.9g, Fat 1.5g, Fibre 0.7g, Sodium 116mg.
When cooking for a crowd, keep at least one side dish easy -- something you can just chop and toss around the roast. Colourful peppers are just the ticket. Use a mix of colours. The peppers develop a wonderful roasted flavour that complements the beef.