|Tony’s Grilled Cubanelle Peppers
(Italian sweet peppers from Musso’s Farm in Pueblo)
4 Cubanelle sweet peppers
Picual Olive oil
Sea salt flakes and cracked pepper
Wash and core peppers, cutting each pepper into halves or quarters. Make a double thick foil pan with 1-inch sides, large enough to hold all the peppers. Drizzle peppers with olive oil and sprinkle with seasonings, toss to coat evenly, and then let rest for at least 10 minutes, or up to 2 hours, turning occasionally.
Preheat a low to medium grill. Grill over direct low to medium heat until peppers are tender, turning as needed. Great with grilled meats, or leftover on a sandwich. – Tony Rosacci, Tony’s Market