This recipe is a great alternative to stuffed peppers as a way to use up all those summertime bell peppers. It turns them into a handy and useful form, ready to be added to sandwiches, served as a side dish, or as a ready-make pasta sauce. They'll last in refrigerator for a couple of weeks.
6 large red and/or yellow bell peppers
6 cloves garlic
1 teaspoon red pepper flakes, or more to taste
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 cup olive oil
Prepare the bell peppers by removing the stems, seeds, and internal pith. Chop into strips 1/2" to 1" wide.
Chop the garlic into thin slices
Place the garlic and peppers into a large shallow glass baking dish. Add the salt, oregano, and olive oil, and gently mix with a fork to coat the peppers and garlic with oil.
Cover with aluminum foil and bake in a 350F oven for a half hour. Remove the foil and continue baking until the peppers are very soft and the edges begin to char, about 15 - 30 minutes.
Remove from the oven and cool. Serve warm as a side dish, or refrigerate, along with any cooking liquid, in a jar.