Carla Lalli Music'S Slow-Roasted Mixed Peppers

1. 1

   Season peppers aggressively with kosher salt and pepper. 1 teaspoon of salt per pound is my standard measure. This can be done 1 to 2 days ahead; refrigerate, uncovered.

2. 2

   Preheat oven to 250u00b0F. Place the peppers in a vessel that holds them snugly; they will shrink quite a bit while cooking, and too much empty space could lead to overbrowning, dryness, and a tough cleanup job. Add the 1/4 cup water to the pot, which will throw off a little steam to start the cooking process.

3. 3

   Cover the pot, transfer to the oven, and go take a nap. Set an alarm for 1 hour.

4. 4

   Cook until the peppers are extremely tender but not dried out. If desired, continue cooking, uncovered, to brown surface, 20 to 30 minutes.

5. 5

   Serve this delectable-ness with lots of fresh lemon juice squeezed over, more salt and pepper for seasoning, and a drizzle of olive oil, unless there are plenty of pan juices lying about, in which case you should spoon those over.

* Per serving · 4 servings · Values may vary.

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