Roasted Sweet Peppers are delicious as a side dish or a topping on toasted bread slices. They are quick and easy to make. They are also more digestible than raw bell peppers because you can easily remove their skin.
Considering that once cooked, the peppers lose a lot of their volume, you will need at least 8 sweet peppers for four people. Choose the ones with the most smooth and shiny skin when you buy them.
To make Roasted Sweet Peppers, you only need:
- 8 red bell peppers
- Extra virgin olive oil
You can add minced garlic and basil if you like. I usually just add some olive oil and a pinch of salt.
- First, preheat the oven to 190°C/ 347°F
- Then, wash and dry the bell peppers
- Cut them in half, then remove the seeds and the white parts
- Put them on a baking plate on a sheet of baking paper with the empty side on the bottom, and roast them for at least 20 minutes. They will be ready when the skin is darkening
To ease the remotion of the skin, leave them in the oven for 5 extra minutes, then put them in a paper bag for 5 minutes.
Tips -> to avoid burning my fingers in peeling them, I keep a bowl of cool water where I dip my fingers as I go.
Finally, put the bell slices into a jar, add olive oil and salt, and you are ready to go!