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Roasting peppers in oven
A must-have vegetable at my house. I buy a lot of it, mainly for one purpose: pickled peppers. I really like this salad. It’s hard to imagine a Friday meal without it.
Friday morning I put a pan full of peppers in the oven, one minute of preparation and the oven does the rest. No mess, no mess. The peppers are placed on baking paper. At the end, the paper goes in the trash. Easy life, right?
I didn’t mention that there’s not even a drop of oil here. The peppers are roasted as they are.
Suitable for sandwiches, breakfasts, to eat with cheeses on the side, or just when you feel like eating something delicious. Keeps well in the fridge.
Want a great tip? Go downstairs.
Ingredients:
Peppers in all colors yellow red orange and as many as possible
It is a good idea to combine hot peppers for spiciness
Preparation:
1. Preheat oven to 180-190 degrees.
2. Cut the peppers in half, remove the stem and the inside with the seeds, arrange the peppers on the baking paper with the open side down, arrange them tightly next to each other. Fill an entire pan, believe me, it’s not much.
3. Put in the oven to bake for about 40 minutes. The peppers will wrinkle and blacken, leave closed in the oven turned off for another 30 minutes.
4. Peel the skin from the peppers, even if you leave a skin here and there, it’s not too bad.
Want a good tip?
The best peppers for roasting are the shushka peppers. Peeling is much easier than with regular peppers. Believe me, you will bless me.
