Roasted Bell Pepper Bruschetta
This month’s rescue box came with a mountain of bell peppers in yellow, red, and green — vibrant, unruly, and begging for a plan. I stared at them for days, unsure how to use them all before they turned. I roasted and froze a few batches for my Roasted Pepper Soup, which is wonderful… but let’s be honest, with the amount of peppers I had, I’d be eating that soup until summer.
So I turned to something simpler: a generous roast, plenty of seasoning, and a sheet pan. And just like that, these peppers transformed into something deeply savory and endlessly versatile. Piled onto crusty bread, they’re divine. Blitzed into pesto or folded into dips, they shine. But my favorite? Tucked into a meatball sandwich, where their sweetness and char melt right into the tomato sauce and cheese.
And since the Winter Olympics are on, I’ve been leaning into cozy Italian appetizers to snack on while I watch the different events. While the athletes are out there braving the cold, I’m staying warm with a tray of roasted peppers and a loaf of crusty bread. It’s the kind of snack that lets you settle in for hours of skating, skiing, and cheering — simple, comforting, and just a little bit celebratory.
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