Today I present a super quick recipe: microwave peppers ready in three minutes. It’s a simple yet flavorful side dish that embraces Mediterranean tradition.
The recipe comes from my colleague Giovanna who, after months of persuasion, finally sent me her version via WhatsApp, which you can find in the photos.
You’ll find some variations, for example, I haven’t used anchovies because my husband doesn’t like them, and I chose to cook the peppers in the microwave.
This preparation, in my opinion, enhances the natural sweetness of peppers through microwave cooking, which does not alter the flavor but instead enhances the taste, making the peppers tender and succulent
Moreover, the natural sweetness of peppers, particularly the yellow ones I used to prepare this dish, pairs perfectly with the intense flavor of garlic, the fruity aroma of extra virgin olive oil, the scent of oregano, and the spiciness of chili pepper.
This dish is not only a triumph of flavors but also a burst of colors that brings the vibrancy of summer to the table.
You can use them as a side dish to a main course of meat or fish, as an appetizer, or serve them on toasted, warm, crunchy bread, as I did.
Anyway, let’s get to the point and let’s prepare these microwave peppers ready in three minutes, eh belin they are good!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 peppers
- 1/2 clove garlic
- 3 teaspoons dried oregano
- to taste chili pepper
- to taste extra virgin olive oil
- 3 fillets anchovies in oil
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
To start, wash the peppers, cut them in half, and remove seeds and internal filaments.
Place them on a plate or a microwave-safe container and cook them for about 3 minutes at high power, until they are soft but still firm.
The time depends on the power of your microwave, keep in mind that you might need to increase the time by two or three minutes.
Once cooked, let them cool slightly before gently peeling them.
Cut them into vertical strips about half an inch wide.
Place the peppers in a bowl, add finely chopped garlic, oregano, chili pepper, and extra virgin olive oil.
Here’s Giovanna’s original seasoning: some crumbled anchovy fillets in oil, 1 clove of garlic chopped, plenty of olive oil, salt, and pepper.
The original recipe 🙂
I served it on slices of toasted bread and bon appétit!
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FAQ (Questions and Answers)
How to use the oven to peel peppers?
You should place them on a baking sheet lined with parchment paper and bake them at about 428°F, turning them until the skin visibly starts to peel off.
Can I peel them using my air fryer?
Absolutely yes, you just need to put them whole in the basket and let them cook at about 392°F for about 20 minutes, turn them halfway through cooking.
How do I store the side dish?
You can store it in the fridge, tightly closed, for 1 or 2 days.
