Here is the recipe for slow roasted sweet peppers to go with the chilli and lime chicken.
A large pack of sweet peppers
olive oil to drizzle over the peppers
salt and pepper to season
1 tablespoon of chopped garlic
Cut them stem off the peppers and slice them half. Place them in an oven proof dish. Drizzle with olive oil and season with salt and pepper. Add the garlic and mix well with a spoon. Cook in a preheated oven at 250F for 3 hours.
Once cooked these can keep in the fridge for a few days. You can use them to spice up lunch times by serving them cold or add them to meat like in the chicken recipe I posted.