Sweet smoky roasted peppers (Print)

Smoky, tender bell peppers roasted to enhance natural sweetness and texture.

# What You Need:

→ 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

# How to Make:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Wash and dry the bell peppers. Cut them in half lengthwise and remove stems, seeds, and membranes.
03 - Place the pepper halves cut side down on the prepared baking sheet.
04 - Drizzle with olive oil and evenly sprinkle with sea salt and black pepper.
05 - Roast in the oven for 25 to 30 minutes until skins are blistered and slightly charred.
06 - Remove peppers from the oven and transfer to a bowl. Cover with a plate or plastic wrap and let steam for 10 minutes.
07 - Peel off the skins and discard them. Slice the roasted peppers into strips.
08 - Arrange pepper strips on a serving plate. Top with parsley, capers, and garlic if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The peppers practically peel themselves after a quick steam, no wrestling or frustration required.
  • They taste like summer even in the middle of winter, and they make boring sandwiches feel like something special.
  • You can roast a whole tray at once and keep them in the fridge all week for salads, pasta, or late night snacking.
02 -
  • Don't skip the steaming step, it's the difference between skins that slide off and skins you have to scrape and curse at.
  • If your peppers aren't blistering evenly, rotate the pan halfway through roasting so every piece gets its moment under the heat.
03 -
  • Use a mix of red, yellow, and orange peppers for a platter that looks as good as it tastes, the colors make it feel special without any extra effort.
  • If you're short on time, you can char the peppers directly over a gas flame or under the broiler, just watch them closely so they don't burn all the way through.

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