Blistered Sweet Peppers Recipe

Name: Blistered Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, bushed with extra virgin olive oil and salted; 3 yellow bell peppers, brushed with extra virgin olive oil and salted; 1/4 cup extra virgin olive oil; 1/2 cup thinly sliced red onion; 2 tablespoons minced garlic; 1/4 teaspoon red chili pepper flakes; 1/4 teaspoon paprika; 4 whole pickled peppadew peppers, finely diced; 1 bay leaf; 1 sprig rosemary; 1 sprig thyme; 1 tablespoon red wine vinegar; 1 tablespoon capers; 1/4 teaspoon kosher salt

Servings: persons

3 red bell peppers, bushed with extra virgin olive oil and salted
3 yellow bell peppers, brushed with extra virgin olive oil and salted
1/4 cup extra virgin olive oil
1/2 cup thinly sliced red onion
2 tablespoons minced garlic
1/4 teaspoon red chili pepper flakes
1/4 teaspoon paprika
4 whole pickled peppadew peppers, finely diced
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 tablespoon red wine vinegar
1 tablespoon capers
1/4 teaspoon kosher salt

1
Preheat the oven broiler to high. Place the oven rack in its second highest position.
2
Place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. This will take about 20 minutes or so. The skins will be charred and he flesh of the peppers soft.
3
Place the peppers in a glass bowl and cover tightly with plastic wrap. Let cool to room temperature for 20 minutes.
4
Slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. Slice into 1/4 inch wide strips and set aside.
5
Heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. Add the garlic and saute for 2 minutes.
6
Stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. Lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
7
Stir in the red wine vinegar and capers and simmer for 5 minutes. Remove and discard the bay leaf, rosemary, and thyme. Stir in the salt.
8
Transfer to a serving bowl and serve at room temperature.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 red bell peppers, bushed with extra virgin olive oil and salted, 3 yellow bell peppers, brushed with extra virgin olive oil and salted, 1/4 cup extra virgin olive oil, 1/2 cup thinly sliced red onion, and more.

Yes, Blistered Sweet Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blistered Sweet Peppers

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