My grocery store sells bags of these; red, yellow and orange baby peppers mixed together. Contrary to regular sized peppers, afer roasting you can eat them as is without removing either the skin or the seeds. When cooked they sort of melt into themselves and become soft and velvety. All you have to do is pop out the stem after cooking.
These can be eaten at once but a few days in their olive oil bath will add some depth to their character. I eat these as per the description that made you click on this recipe, I put them in sandwiches for added flavor, I throw them on pizza and in salads. Sometimes I chop red onion and add it to a dish of these peppers, along with capers, Italian parsley and Balsamic vinegar. Mostly, to be perfectly honest, I am disgusting and trashy and eat them over the sink at midnight, straight from the jar with a long handled fork, standing in my kitchen in my bathrobe and dripping oil into the sink and down my chin. Mea Culpa.
This recipe is for a 1lb bag of peppers. They will reduce in size by about half as they collapse from the heat so I recommend doubling or tripling the recipe. This is something that is nice to have hanging out in your fridge for which you wlll find many uses.
1 lb assorted mini/baby peppers
2 cloves garlic, crushed but not peeled
1/2 bunch mint, roughly chopped
Olive oil
Salt
Preheat the oven to 325.
Place the washed peppers in one layer on a lined baking tray.
Nestle the 2 cloves of garlic amongst the peppers. Drizzle with about a tablespoon of olive oil and salt liberally. You could add a bay leaf if you wanted to. Place in oven.
Cook for about 25 to 30 minutes until they are soft and cooked through (the best way to check how tender they are by pricking them with a fork).
Turn off the oven and leave them in the oven to cool.
Remove from the oven, set aside the garlic and pull out each of the stems. As you do, place the peppers in a large mason jar.
Take the garlic out of the skin and place on a plate. Using the tines of a fork, mash the softened cloves of garlic well until they form a puree.
Mix in the half bunch of chopped mint and pour in enough olive oil to ensure that all of the peppers are submerged. Add some of the garlic puree and stir in well. Add this a little at a time to ensure that you get the garlic flavor exactly to your specification. I used about 1/2 of one clove and set the rest aside to use in a meat marinade.
Marinate for an hour before serving; a couple of days are better.
To serve, mound a few peppers of different colors on a plate, along with some of the mint from the jar. Sprinkle on as much Feta as you would like and serve as an appetizer. Room temperature tastes best.
I use the olive oil from these peppers both for cooking and salad dressing as the level of peppers in the jar diminishes.