I called this side dish baked pepper snail. It’s a simple and tasty side dish to prepare both in summer and winter, to accompany meat or fish mains. It’s also great cold, so you can prepare it well in advance. You can also use it to fill flatbreads for a different dinner or to season pasta. I couldn’t manage to, they polished them off right away like this.
Other pepper recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Pepper Snail
- 2 yellow peppers
- 2 red peppers
- 1.75 oz black olives (pitted)
- 1.06 oz breadcrumbs
- 1 clove garlic
- extra virgin olive oil
Tools
- Baking Dish
Steps for Baked Pepper Snail
Wash the peppers, cut them in half, remove the seeds and filaments, and then slice them thinly. Chop the garlic and parsley as well.
Then put the peppers in a bowl, add salt and add the garlic and half of the chopped parsley. Stir with a spatula. Pour in a tablespoon of extra virgin olive oil and stir again.
Pour a tablespoon of oil in the baking dish, use a brush to spread it well on the bottom and sides. Arrange the pepper strips in a circle, forming a snail.
Add the remaining chopped parsley, the pitted olives, and sprinkle with breadcrumbs.
Another drizzle of oil on top and bake at 356°F for 30/35 minutes or until the peppers are soft. Let cool slightly and serve.
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