Here is an appetizer that is adaptable and can be adjusted to your needs. It’s very easy to make, and if you don’t feel like dressing it up and styling this before you serve it, you can dip the peppers in the sauce instead, or drizzle it over sliced roasted peppers. You can slice them into any shape you want, and whatever is most convenient for you is the approach you should take here. I wanted this to be something easy and an option anyone can make. The adaptations are up to you. You can even change the ingredients by adding a couple of large basil leaves to give it more of a pesto flavour.
2 Red Peppers
1-2 tsp and 1 tbsp of olive oil
black pepper to taste
half a cup of spinach
3 cloves of garlic
Preheat oven to 400F. Line a d baking sheet with parchment paper. Slice the red pepper into 2 inches squares or whatever shape you want. I recommend keeping them bite-sized or down to two bites.
Place them on th baking sheet and drizzle 1-2 tsp of olive oil on top, then add the black pepper all over. Roast in the oven for 20 minutes.
During this, add the 1 tbsp olive oil, spinach and garlic to either a blender or food processor and blend until smooth.
Once the timer is done, remove the red peppers and using a spoon, scoop or drizzle a little bit of the garlic and spinach onto each red pepper block. Return to the oven and cook for 5 more minutes if you want to heat the sauce a bit, this is optional.
Now they’re ready to be served