Even though it's December, there are still peppers growing in our garden.
I've taken to making this tasty little sandwich for lunch a few times a week.
If you haven't tried the Orowheat sandwich thins, you should--they're delicious!
One Orowheat sandwich thin, toasted
3 Tablespoons hummus
Freshly Roasted Peppers
Heat oven to 475 degrees.
Place peppers on a foil lined sheet and roast them for about 15 minutes.
Turn them over carefully and roast for 7 or 8 minutes longer, or until the skins are blackened and charred looking.
You can place the roasted peppers into a paper lunch sack for a few minutes if you want to peel off the black skin. I like it so I leave it on.
Spread hummus on both sides of toasted bread and top with peppers.
