• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

This is a summer recipe: firm and full-bodied peppers are preferred. They keep very well if left in their oil.


  • 3 yellow peppers
  • 3 red peppers
  • extra virgin olive oil
  • salt


  1. Wash the peppers under running water, remove the stalk and seeds, cut them (lengthwise) into three / four parts each and place them on a well greased baking tray, with the skin side down.
  2. Salt and sprinkle the surface of the peppers with a little more oil.
  3. Bake in a preheated oven at 180 ° C for about 10 – 15 minutes, then turn them and finish cooking for another 10 – 15 minutes: the skin should be a little toasted.
  4. Remove the peppers from the oven, place them in a pan, sprinkle them with all their oil and let them cool
  5. Serve them warm or cold as a side dish for meat or fish, but also to flavor pasta (hot and cold) or salads.

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