Sweet smoky tender bell peppers (Print Version)
Tender roasted bell peppers with smoky, sweet flavors ideal for sides or toppings in meals.
# Recipe Ingredients:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
→ Seasonings
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnishes
05 - 1 tablespoon chopped fresh parsley
06 - 1 tablespoon capers
07 - 1 clove garlic, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash and dry bell peppers. Cut in half lengthwise and remove stems, seeds, and membranes.
03 - Place pepper halves cut side down on the prepared baking sheet.
04 - Drizzle olive oil over peppers and sprinkle with sea salt and black pepper.
05 - Roast peppers for 25 to 30 minutes until skins are blistered and slightly charred.
06 - Transfer peppers to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel and discard skins.
07 - Slice roasted peppers into strips, arrange on a serving plate, and garnish with parsley, capers, and garlic as desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- It takes almost no effort but tastes like you spent hours in the kitchen.
- The sweet, smoky flavor works in salads, sandwiches, pastas, or straight off the plate.
- You can make a big batch and keep them in the fridge all week for easy meal prep.
02 -
- Don't skip the steaming step, it's the secret to easy peeling and you'll save yourself a lot of frustration.
- If the skins don't blister enough, they won't peel cleanly, so make sure your oven is hot and give them time to char.
03 -
- Use a mix of red, yellow, and orange peppers for a stunning, colorful presentation that tastes as good as it looks.
- If you're roasting a big batch, double the garlic and capers and let everything marinate together in the fridge overnight for even deeper flavor.