Oven-roasted peppers, a very tasty side dish, typical of the spring and summer period. With a few simple ingredients like garlic, oil, and parsley, you get a dish rich in flavor, perfect to enjoy alone as a side dish or as the star of a tasty and delicious appetizer or starter. Very versatile, with baked peppers you can also enrich cold first courses and salads.
The contrast of colors between the different peppers makes this dish not only tasty but also very appealing, and it will make your tables cheerful and elegant.
The slow cooking in the oven enhances the natural sweetness of the peppers, the aroma that spreads in the kitchen makes you want to sit at the table immediately. Oven-roasted peppers are a dish that is easy to digest because you need to remove the roasted skin during cooking before seasoning them. To facilitate this operation, our mothers and grandmothers taught us a trick that I will describe during the preparation, which I am sure you will never abandon.
For lovers of very versatile plant-based foods that can be consumed from aperitif to side dish, I also remind
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 62.82 (Kcal)
- Carbohydrates 5.50 (g) of which sugars 4.79 (g)
- Proteins 1.17 (g)
- Fat 3.85 (g) of which saturated 0.50 (g)of which unsaturated 0.01 (g)
- Fibers 2.26 (g)
- Sodium 196.70 (mg)
Indicative values for a portion of 110 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
- 4 bell peppers
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- 1 bunch parsley (chopped)
- 1/2 lemon (juice)
Tools
Simple tools easily available are used for the preparation of baked peppers.
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Knife
- 1 Bowl
Preparation
The preparation of baked peppers is divided into two important steps. The first one is to roast the peppers in the oven without adding other ingredients, then only after peeling them can they be sliced and seasoned.
Wash the peppers well and place them whole on the baking sheet covered with parchment paper, side by side. Bake in a preheated oven at 392°F for about 30/35 minutes, taking care to turn them every time the surface is roasted to roast the entire surface of the peppers evenly.
When the peppers are completely roasted on every side, turn off the oven, and with the whole parchment paper sheet that wraps them, close the peppers in a plastic bag. Close the bag and let the peppers cool for at least half an hour. This trick learned from mom will allow the peppers to be peeled better.
When the peppers are warm or cold, take them out of the bag and start opening them with your hands, removing the stem and all the seeds. Now it’s time to peel them, trying to remove all the skin. Always with your fingers, divide the peppers into many strips and place them in the glass bowl.
After cutting all the peppers, you can season them by adding salt, pepper, very small chopped garlic pieces, washed and chopped parsley, oil, and finally lemon juice.
Mix well, and your peppers are ready to be enjoyed.
NOTES
Baked peppers can be enjoyed as soon as they are prepared or can be stored in the refrigerator covered for a couple of days and have them ready for the occasion you choose. Remember that they are ideal from aperitif to second course.
You can also roast the peppers and decide to season them at a later time. In this case, I can also recommend freezing them after roasting and peeling them so you have them available even in out-of-season periods.
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