Roasted peppers Potatoes and peppers

THE roasted peppers they are very simple to do. In this easy recipe, the peppers are first roasted in the oven and then they are peeled and reduced in layers, to be enjoyed with a quick marinade (only one hour) based on extra virgin olive oil, fresh basil, salt and a little pepper. A super tasty side dish and easy to prepare, as is this version of baked peppers.

Pepper is a very popular vegetable, but it tends to be eaten with caution as it is not always easy to digest. A problem that, in part, can be remedied by removing the skin. THE peppers should be peeled while still hot or lukewarm and a technique to facilitate the operation is to close them in a paper bag: humidity will favor the detachment of the skin from the pulp. They can also be left to rest for 5 minutes on a plate, covered.

At this point, open them in two, for eliminate seeds, filaments and white parts (as they compromise digestibility): be careful when carrying out this operation, because the liquid that comes out of the pepper may still be hot. All that remains is to reduce them into layers and season them as we suggest!

OTHER TASTY RECIPES: Potatoes and peppers, pan-fried peppers, soaked peppers

Preparation time
45 min


Total time

45 min

How to prepare: Roasted peppers

Preparation of Roasted Peppers - Phase 1

Preparation of Roasted Peppers - Phase 1

Here’s how to make roasted peppers. Wash and dry the peppers, prick them with the tines of a fork. Line a baking sheet with parchment paper, place the peppers on it and bake them in the oven at 200 ° for 30 minutes or at 180 ° for 40 minutes.

Preparation of Roasted Peppers - Phase 2

Preparation of Roasted Peppers - Phase 2

After having peeled them, open them in half, let the liquid drain, being careful not to burn yourself and remove the seeds and white filaments. Cut each half pepper into slices about two fingers wide.

Preparation of Roasted Peppers - Phase 3

Preparation of Roasted Peppers - Phase 3

Arrange them in layers in a baking dish. Season each layer with the garlic cloves cut in half (to be removed before serving), chopped basil leaves, salt and a little pepper. Dress with extra virgin olive oil. Let the roasted peppers rest in the fridge or cool for an hour before serving.


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