ROASTED PEPPERS WITH A TRICK TO MAKE THEM QUICKLY
Roasted peppers are a typical dish of summer dinners, accompanied by some good crunchy bread.
I’ll tell you the truth: I LOVE this dish, I would eat a lot of it if it weren’t that my stomach, instead, doesn’t like it so much and so I make myself a little bruschetta every now and then and the craving goes away.
I’ve experimented with many ways to cook them and I can assure you that they are just as good whether grilled, on a griddle, in the oven, or in an air fryer.
The trick to making them delicious is to definitely let them rest for at least an hour, well-seasoned with lots of garlic and parsley.
At the end of the recipe, I’ll reveal a quick trick to peel them! So, keep reading 🙂
EMIMETTOAIFORNELLI advises:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Hours
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Grill, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer, and Fall
Ingredients
- 8.8 lbs peppers
- 2 tablespoons olive oil
- 1 clove garlic
- 1 bunch parsley (fresh)
- 1 tsp salt
Tools
- Air Fryer
Steps
First, wash the peppers well and dry them with a dish towel,
Whether you choose the grill, oven, or air fryer, the result is always good, but you’ll need to wait about 20 minutes (half that time for the grill), turning them well on all sides.
The trick is to put the hot peppers into a plastic bag, the moisture will help peel them.
At this point, cut the pepper in half (I always take it from the stem) and, with the help of a knife, remove the seeds inside, turn and peel well, then cut into strips along the length of the pepper.
Once cleaned, pour into a bowl with oil, salt, parsley, and finely chopped garlic.
I recommend letting it rest well in the refrigerator so that the flavors are well released.
ROASTED PEPPERS WITH A TRICK TO MAKE THEM QUICKLY are ready.
