Roasted Peppers with Nectarines
A colorful and flavorful dish combining sweet roasted Anaheim chiles and bell peppers with fresh nectarines, seasoned with warm spices like cumin and coriander. Perfect as a side dish or accompaniment to grilled meats.
6 servings
1 hr 10 min
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Ingredients
- •2 pounds Anaheim chiles
- •2 pounds green bell peppers
- •⅓ cup extra-virgin olive oil
- •½ teaspoon kosher salt
- •½ teaspoon sugar
- •¼ teaspoon ground coriander
- •¼ teaspoon ground cumin
- •to taste black pepper
- •2 pounds ripe nectarines
- •1 tablespoon fresh lemon juice
- •Ingredient info: Anaheim chiles
- •also known as California chiles
- •are available at many supermarkets and at Latin markets.
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
10 min
- 2.
Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
60 min
