Red Peppers Pickled in Olive Oil and Garlic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 bell pepper (s), red, fleshy
- Garlic
- extra virgin olive oil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 230-250 ° C.
- Bake the peppers on a tin lined with aluminum foil for about 20 minutes, until the skin is covered with bubbles and black in some places. Turn it every now and then so that it doesn`t burn too much.
- Remove and cover with a damp cloth or put in large freezer bags and let cool. As a result, the skin is finally detached from the pulp and can be peeled off very easily. Cut the peeled peppers lengthways into strips and remove the seeds and ridges.
- Place a layer of strips in an oiled tin, spread on the pressed garlic, season with salt and pepper and pour a little olive oil on top. Then layer in the second layer and proceed in the same way. At the end, the top layer of paprika strips should be covered a little with oil.
- Cover and leave to steep in the refrigerator overnight.
- Serve cold as a vegetable starter, very good with a baguette, with which you dunk the spicy, fruity oil. A fresh Beaujolais goes well with it.
- The food is very easy to prepare and can be stored in the refrigerator for a few days.
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