Roasted bell peppers are very tasty and suitable for countless preparations. They can be enjoyed as delicious side dishes, like bell pepper salad, or sautéed in a pan, as a base for sauces to dress pasta, or even for delicious creams to season crostini.

As previously mentioned, bell peppers can be served in many ways.

As a side dish, as a base for other types of preparation.

What few people know is that roasted bell peppers can be cooked really quickly and without much complexity.

And once roasted, it’s much easier for you to remove the skin.

Usually, I cook peppers directly on the flame, but they require much more attention because you have to keep turning the peppers all the time, otherwise they will burn quickly. 

So this is an excellent alternative so you don’t have to turn on the oven when it’s too hot.

Bell peppers contain excellent nutritional properties for our needs.
Vitamins A, B, C and E, and mineral salts. They are rich in water and fiber. They also contain a very low amount of sodium and are practically free of proteins and fats.

Thanks to these characteristics, it can be safely said that bell peppers are very healthy foods.
The large amount of vitamins also provides many benefits to the immune system. Moreover, vitamin C, in particular, helps, among other things, to absorb good quantities of iron.

For a visually stunning effect, don’t forget to use colorful bell peppers, so red, yellow, and if you can, also green.

This side dish, also usable as an appetizer, is quick and particularly suitable for being prepared in advance.

If necessary, you can also roast the peppers the day before, clean them and season them only at the time of use.

Roasted bell peppers are also ideal for being preserved for a long time with the recipe of choice, where you can flavor them with the herbs you prefer! Even in the middle of winter, you won’t have to give up the taste, freshness, and lightness of a side dish or appetizer like this, good, simple, and quick.