Baked Peppers
A simple and versatile side dish made with oven-roasted peppers. Slow cooking enhances their natural sweetness and adds a light smoky note, finished with garlic, parsley, and olives for a rich Mediterranean flavour.
Ingredients
- 1 kg red peppers
- 1 kg yellow peppers
- 100 g Taggiasca olives
- 1 garlic clove
- Fresh parsley
- Extra virgin olive oil as needed
- Salt to taste
- Black pepper to taste
How to Make It
- Place whole peppers on a baking tray lined with paper
- Season lightly with salt
- Bake in a preheated oven at 220°C / 430°F for about 50 minutes
- Remove from the oven and transfer to a bowl
- Cover tightly with plastic wrap
- Let rest until warm to allow steam to soften the skin
- Remove seeds and peel the peppers
- Cut into strips about 1 cm thick
- Place in a bowl
- Finely chop garlic and parsley
- Add to the peppers
- Add Taggiasca olives
- Drizzle with olive oil
- Season with salt and pepper
- Mix well to combine
- Refrigerate for at least 20 minutes before serving
Tips
- Covering the peppers after baking helps remove the skin easily
- Cut evenly for better texture
- Add a splash of vinegar for extra freshness
- Pair with anchovies or cheese for a richer variation
Storage
- Keeps 3 to 4 days refrigerated in an airtight container