Intensely Flavored Spicy Bell Peppers
Intensely Flavored Spicy Bell Peppers
These red bell peppers are extra special because they’re slow-cooked, which brings out their rich, intense flavor. If you prefer to skip the roasting and peeling process with fresh bell peppers, you can use canned or jarred piquillo peppers, which are cone-shaped and have a sweet, spicy taste. They are an excellent substitute and can be found in specialty stores. Note that the addition of cayenne pepper gives this dish a spicy kick. For a vegetarian version, use vegetable broth instead.
Ingrediënten
Yields 6 Servings
- 4 medium red bell peppers or 8 to 10 jarred piquillo peppers, drained
- 2 to 3 tablespoons of chicken broth vegetable broth, or water
- 2 tablespoons of olive oil
- 4 garlic cloves lightly crushed
- ¼ teaspoon of ground cayenne pepper
- Kosher salt or sea salt
Instructies
- Start by preheating your oven to 500°F (260°C).
- Place the bell peppers in a roasting pan and roast them for about 20 minutes, turning them once, until the skin bubbles and chars.
- Transfer the roasted bell peppers to a deep bowl, keeping the juices from the pan.
- Cover the bowl tightly with foil and allow it to sit for 15 minutes.
- While the bell peppers are resting, deglaze the roasting pan by adding the chicken broth (or vegetable broth or water), stirring, and scraping up any flavorful bits.
- Set this aside.
- Peel the roasted bell peppers, remove the core and seeds, and cut each one into 8 strips.
- Heat the olive oil in a medium skillet over low heat.
- Add the bell peppers, crushed garlic, cayenne pepper, and a pinch of salt.
- Cook while stirring for about 3 minutes.
- Pour in the reserved broth, cover the skillet, and continue to cook for an additional 5 minutes.
- Allow the dish to cool, and serve it at room temperature.
Notes / Tips / Wine Advice:
Enjoy your Intensely Flavored Spicy Bell Peppers, a taste sensation with a kick!
