Roasted Peppers & Onion Spread – Dutch Oven

The other day I got an assortment of peppers for free. Anaheim, Banana, & Bell pepper, a spicy and a normal. I went about trying to think of what to do with them, and decided to make a sweet pepper spread, with the use of my new dutch oven. 🙂 With only a few ingredients and minimum effort, this spread turned out amazing. So far I have eaten it with a little cream cheese on a cracker, but I am sure it would taste great on so many things. New sandwich topping, mmmm. New pizza topping, yasss.

Anyways here’s what you need to know.

Yield: About 2 mason jars

1 Red Onion – or Sweet
4 Medium Peppers – you choose variety
4 Garlic Cloves- Minced
1/3 Cup Cider Vinegar
3 Tbsp Brown Sugar
1.5 Tbsp Vegetable Oil
1.5 Tbsp Honey
1 Tsp Celery Seed
1 Tsp Oregano
1 Tsp Red Pepper

What To Do:
1) Preheat oven to 350
2) Prep your vegetables. Slice them into strips.
3) In your dutch oven, combine all the ingredients. Stir.
4) Cook at 350 for 1 hour, then set oven to lowest temperature and cook for 2 more hours.
5) Enjoy!

I think this dish turned out fantastic, and I will experiment again with a new variation. My boyfriend on the other hand didn’t like it, which I thought was surprising…but okay whatever, more for me!

Let me know your thoughts!



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