Roasted Peppers with Capers
Category: Side Dish
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Peppers | 500g |
| Yellow Bell Peppers | 500g |
| Capers (pickled) | A handful |
| Extra Virgin Olive Oil | 30g |
| Bread Crumbs | A handful |
| Garlic | 2 cloves |
| Fresh Basil | A few leaves |
| Salt | To taste |
Instructions
-
Prepare the Peppers
To start, clean the red and yellow bell peppers by washing them under cold running water. Dry them with a towel before cutting them. Slice each pepper in half lengthwise, then carefully remove the seeds and the stem using a sharp knife. Once cleaned, cut each half into thin strips, slicing them diagonally for a delicate texture that will roast evenly. -
Arrange the Peppers in a Baking Dish
Take a baking dish, which can be either a glass or ceramic one, and spread the pepper strips inside. You can choose to mix the red and yellow peppers or keep them separate for a more colorful presentation. Sprinkle a pinch of salt over the peppers to enhance their flavor as they cook. -
Roast the Peppers
Preheat your oven to 180°C (350°F) in static mode. Place the baking dish with the peppers into the oven and let them roast for about 30 minutes. During this time, the peppers will soften, their natural sweetness will intensify, and they will develop a light char, which adds flavor. -
Prepare the Capers and Garlic
While the peppers are roasting, drain the pickled capers from their brine and set them aside. In a small pan, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the garlic cloves, which you can either crush with the side of a knife or slice thinly. Sauté the garlic until it becomes fragrant and golden, but be careful not to burn it, as garlic can turn bitter quickly. -
Finishing Touches
After 30 minutes of roasting, remove the peppers from the oven. Now, scatter the drained capers evenly over the roasted peppers. Next, sprinkle a handful of bread crumbs on top to add a crispy texture to the dish. To bring freshness and color to your creation, tear a few basil leaves by hand and scatter them over the peppers. The basil will infuse the dish with its fragrant oils, complementing the roasted sweetness of the peppers and the briny burst of the capers. -
Final Roasting
Return the dish to the oven for an additional 5–10 minutes, just enough time for the bread crumbs to toast slightly and the flavors to meld together. The peppers should be tender, the capers should have softened into the dish, and the top should be lightly golden. -
Serve and Enjoy
Once done, remove from the oven and allow the peppers to rest for a few minutes before serving. This dish is perfect as a flavorful side to grilled meats, a fresh addition to pasta dishes, or as a stand-alone appetizer. The sweetness of the peppers, the saltiness of the capers, and the crispiness of the bread crumbs make this dish an ideal accompaniment to any meal.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 2g |
| Fat | 12g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sugar | 9g |
| Sodium | 250mg |
This Roasted Peppers with Capers recipe is a wonderful way to elevate bell peppers into a savory, flavorful side dish. It’s simple, yet packed with rich flavors that come together in the oven. Perfect for a family dinner or a gathering, this dish will surely impress your guests with its beautiful colors and well-balanced taste.
