In short. Yellow peppers baked at 200 °C until the skin lifts, peeled and seeded, then dressed with garlic, parsley, capers and breadcrumbs — and with their own cooking liquid, filtered and kept.
Ingredients
- 500 g of yellow peppers
- garlic, parsley, capers
- breadcrumbs
- extra virgin olive oil
Method
1. Baking. Wash the peppers well and put them in a shallow dish with a little water. Bake at 200 °C until the skin can be removed, turning them constantly so they do not burn.
2. Peeling. When they are done, take off the skin and remove the seeds. Keep the water left in the bottom of the dish and filter it.
3. Dressing. Prepare minced garlic and parsley with capers and breadcrumbs, and dress the peppers with them, the oil, and the filtered liquid.
More on the vegetables page.
