Easy Roasted Bell Peppers
Make beautifully roasted bell peppers the easy way by following Mamma Giuliana’s expert kitchen tip. This little-known technique produces perfectly peeled peppers just a matter of minutes and requires minimum effort. Watch her latest video and gain the benefit of her experience.
Peeling bell peppers can be quite time-consuming. Most people follow the traditional method of charring the exterior over a flame and then placing the hot peppers in a plastic bag before peeling off the skins. Although this technique does work, Mamma Giuliana has a fantastic alternative way to prepare the peppers that really could not be easier.
Heat the oven to 200°C / 490°F then rub your bell peppers all over with a little olive oil and place them on a baking tray. Cook the peppers for around 20-25 minutes until they are beginning to brown on the outside and have collapsed. Remove from the oven and, while still hot, use a fork to simply slide the skins away from the peppers then rinse them under cold water to remove any excess seeds.
Once your peppers are peeled, use them to create a classic Italian bell pepper salad by slicing into strips and placing in a bowl before drizzling with extra virgin olive oil and seasoning with salt and a little black pepper or red chili for a punch of heat. Mix well. You can make this dish in advance and then keep it in the fridge to use as an instant antipasto or side dish.
