Cast Iron Skillet Roasted Frying Peppers

I tried a more hands off approach to cooking up a bunch of frying peppers by roasting them in a cast iron skillet and found that I like the end result even better. 

Mehmet's Turkish Sweet

About 1 1/2 pounds frying peppers (Mehmet's Turkish Sweet)

Olive oil

Salt

About 1 tablespoon salt packed Capers, rinsed

3 cloves Garlic

About 1/2 cup fresh parsley leaves

2 anchovy filets

Preheat a 12-inch cast iron skillet in a 350ºF oven. If the peppers are quite young you can leave them whole. For more mature peppers with hard seeds you may want to remove the stems, cut them in half lengthwise and remove the seeds. 

Chop the capers and put them in a small bowl. Chop the garlic and parsley leaves separately and then chop them together and then add them to the capers. Mince the anchovy filets and add them to the caper mixture. Thoroughly blend together the caper, garlic, parsley and anchovy mixture with a bit of olive oil. Set aside.

Toss the peppers with enough olive oil to coat them and salt to taste. Add them to the preheated skillet and roast for 30 minutes, tossing every 10 minutes or so. After 30 minutes add the caper mixture to the peppers and toss to combine. Continue roasting the peppers for another 15 minutes, tossing once or twice. 

Serve hot.

Makes about 4 servings as a side dish.