Sweet Confit Bell Peppers

This week, we want to share a versatile recipe with you that adds additional flavor and sweetness to your bell peppers, creating a beautiful side dish or a flavorful component for various recipes.

Italian Long Peppers

Yellow Bell Peppers

Ingredients

5 pieces of bell peppers red, orange, and / or yellow

3 gloves garlic, finely grated

½ cup extra-virgin olive oil

¼ tsp. sea salt 

DIRECTIONS

1.      Broil Peppers

-        Heat up the broiler of your oven.

-        Place the washed peppers on a baking sheet and broil them until all sides are charred, turning them approximately every 5 minutes.

-        Once the peppers are fully charred, place them in a bowl and cover with a plate, tray, or towel to let the peppers steam.

2.      Peel Peppers & Marinate

-        Once the peppers have cooled down, peel off and discard the skin.

-        Reserve the cooking juices and strain them through a sieve to discard any burned skin. Add garlic, olive oil, and salt, then mix well.

-        Cut the peppers into desired pieces and add them to the mixture.

-        Allow to marinate at room temperature for at least 1 hour.

-        The peppers will gain more flavor if left to marinate in the fridge for 1 day.

3.      Serving Suggestions

-        Serve the peppers at room temperature.

-        Finish with fresh basil and another drizzle of fresh olive oil, as a side dish or salad.

-        Serve on top of a tartine spread with chèvre or ricotta, finished with some arugula and toasted pine nuts.

-        Chop and mix with lemon juice, lemon zest, sherry vinegar, parsley, basil, and additional olive oil for a flavorful salsa.

-        Blend with toasted walnuts, olive oil, and lemon juice for a dip or spread.

-        Add to sweated onions that have been deglazed with white balsamic vinegar, along with capers, lemon zest, parsley, and mint, for a pepperonata which can be used for grilled meat, fish, or baked feta cheese.

4.      Alternative

-        The peppers can also be halved, the core taken out, and placed skin side up in a baking tray, then drizzled with olive oil and seasoned with sea salt.

-        A few sprigs of thyme and rosemary, along with some crushed garlic cloves placed under the peppers, will add additional flavor.

-        Cover the tray with aluminum foil and bake at 185ºF for 2 hours.

-        Allow the tray to cool down before removing the foil.

-        The peppers will have, compared to the broiled ones, a bite to them, and the skin should come off very easily.

Bon appetite. 

Forough & Le Bon Nosh Team