Preparation : 5 min Cooking : 30 min Standing : 45 min
6 yellow or red sweet peppers 1.2 kg
2 tbsp extra virgin olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.
Preheat the oven to 215°C/425°F.
Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking.
Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander for about 30 min.
Add salt and pepper to taste only when ready to use. Drizzle with extra virgin olive oil. Serve.