The recipe for Savory Roasted Peppers is very easy, and I’m sure once you’ve made it, you won’t stop. Peppers are vegetables we can find all year round, and when cooked in many ways, they add exceptional flavor to all dishes. They have few calories, but not everyone finds them easy to digest. Therefore, to avoid this discomfort, remove the skin and seeds as in this recipe. A dressing with capers, olives, garlic, pine nuts, and basil makes them delicious as an appetizer and served on bruschetta. If you’re looking for other types of appetizers, I’ll leave you a Collection with simple and quick recipes.
Recipe from 08/20/2016 updated
If you like Peppers, read these super easy recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 165.60 (Kcal)
- Carbohydrates 7.02 (g) of which sugars 5.65 (g)
- Proteins 2.91 (g)
- Fat 14.36 (g) of which saturated 1.75 (g)of which unsaturated 3.55 (g)
- Fibers 3.03 (g)
- Sodium 168.66 (mg)
Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pay close attention that the peppers are firm and have no holes.
- 3 peppers (of various colors)
- 1 clove garlic
- 0.7 oz pine nuts
- 0.5 oz salted capers (desalted)
- 1 oz Taggiasca olives (pitted)
- 0.4 oz anchovies in oil
- 10 leaves basil (or parsley if preferred)
- 1 tsp dried oregano
- 3 tbsps extra virgin olive oil
Tools
- Food Scale
- Cutting Board
- Mezzaluna
- Bowl
Steps
Wash and dry the peppers, then place them whole on the baking tray in the oven at maximum power (482 °F) for 30 minutes, turning them every 10 minutes. Once the skin is roasted, remove them from the oven and let them cool inside a paper bag (a bread bag works well) or leave them to cool in their tray. Once cold, put them on the cutting board, remove the skin, white filaments, and seeds. Keep the liquid for the dressing. Cut them into strips with a knife or fork tines.
On a cutting board, chop with the mezzaluna the garlic clove, pine nuts, capers soaked beforehand to remove the salt, anchovy fillets, olives, and basil torn by hand. Add all the chopped ingredients to the peppers, pour in the oil, and mix well. Do not add salt but check if needed. Optionally, you can prepare some excellent bruschetta, or they are a great idea for topping a pizza!
Notes
Peppers are rich in vitamin C, containing three times more than oranges, but to take advantage of this quality, they should be eaten raw, in pinzimonio. They also contain vitamin A, potassium, and citric acid.
