Baked sweet peppers
Votes: 4
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Roasted, aromatic, fleshy sweet peppers acquire a richer flavor and can be used as an appetizer or in other dishes, warm salads, and vegetable stews. Roasting peppers is also a great way to easily peel them. Roast the peppers whole, then peel and seed them, slice them, and drizzle them with high-quality extra-virgin olive oil. Stored this way, they can be refrigerated for up to two weeks, making them convenient to use in your dishes without the expense of canned roasted peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large red or yellow bell peppers
- 2 tablespoons of high-quality olive oil
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Cooking the dish according to the recipe:
- Preheat oven to 260°C.
Place all the peppers on a baking sheet and roast in the oven for 30-40 minutes, turning them twice halfway through, until the skins are completely wrinkled and the peppers are charred. Remove the baking sheet from the oven and immediately cover it tightly with foil. Set aside for 30 minutes or until the peppers are cool enough to handle. - Remove the stems from each pepper and cut them into quarters. Peel and seed the peppers, then place them in a bowl along with any juices. Discard the stems, skins, and seeds. Drizzle the peppers with oil. Cover with plastic wrap and refrigerate. They will keep for up to two weeks.
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