Baked Peppers
Struggling for a simple, crowd-pleasing dish? These **baked peppers**, bursting with Mediterranean flavors and the delightful saltiness of **Taggiasca olives**, are your answer! Perfect as a vibrant **vegetarian side dish** or a delicious **vegan appetizer** atop crispy bruschetta, this **easy baked peppers** recipe comes together in just about an hour. Get ready to enjoy a taste of sunshine!
Dietary Information
Servings:
- 1
To prepare the baked peppers, first arrange them on a baking sheet covered with parchment paper, then salt 1. Bake in a preheated oven, static function, at 220°C for 50 minutes. Remove from the oven and transfer the peppers to a bowl 2, then cover with plastic wrap 3 and let cool. The steam will soften the pulp and facilitate the peeling operation.
- 2
At this point, remove the seeds 4 and peel the peppers 5. Cut the pulp into strips about 1 cm thick 6 and collect them in a bowl.
- 3
Finely chop the garlic 7 and parsley 8 with a knife, then add them to the peppers 9.
- 4
Also add the Taggiasca olives 10, then season with oil, salt 11 and pepper. Mix and let it rest in the refrigerator for at least 20 minutes, to allow the flavors to blend well. Your baked peppers are ready to be served 12!
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