Baked Peppers

⏳ Time

1 hour + 1 hour

🥕 Ingredients

🍽️ Servings

Description

If you buy peppers at the end of summer, just brought in from the fields and gardens, you can leave the skin on: it’s young and will hardly be noticeable, so in this case, green peppers will work as well.

Ingredients

Orange Bell Peppers - 3 pieces
Orange Bell Peppers - 3 pieces
Olive Oil - 2 fl oz
Garlic - 2 cloves
White Balsamic Cream - to taste
Fresh basil leaves - 5 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the peppers on a baking sheet and generously coat them with 30 ml of olive oil (you can use more for even better flavor). Put them in an oven preheated to 356°F for about 40 minutes. If the peppers start to blacken, that's perfectly fine; the smoky aroma will enhance their taste.

Step 2

Remove the cooked peppers from the oven, cover the baking tray with foil, and let them cool. Then, peel off the skin and remove the seeds, draining any excess liquid, and transfer them to a bowl.

Step 3

Pour the remaining olive oil into a saucepan, crush the garlic with a garlic press, add the chopped basil leaves, and place it over low heat to warm the oil and infuse it with the flavors. Remove from heat before it reaches a boil.

Step 4

Pour the oil into the bowl with the peppers, add balsamic vinegar (or regular vinegar if balsamic is unavailable), and season with salt and pepper. Let it cool for a bit longer and then gently mix with your hands. Refrigerate overnight to allow the flavors to meld.