Baked Peppers with Capers
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 141
- Carbohydrates g 13.7
- of which sugars g 9
- Protein g 2.7
- Fats g 8.3
- of which saturated fat g 1.24
- Fiber g 4.2
- Sodium mg 427
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
- Cost: Very low
PRESENTATION
Colorful and vibrant, baked peppers with capers create a crowd-pleasing Italian side that brightens any table. The natural sweetness of roasted peppers blends with the salty, punchy flavor of capers, and the dish really just looks so good—shiny, with soft edges and that nice hint of golden around the rim. Families enjoy seeing the mix of red bell peppers and green herbs since it feels instantly festive for any dinner. Whenever you’re thinking about holiday appetizers, these roasted peppers fit right in... friends and family always remark on the rich aroma from the balsamic vinegar, a taste that’s tangy but still mellow (kids usually like the mild flavors, too). Tried-and-true among Italian recipes that everyone actually enjoys, this one feels fancy enough for special occasions but easygoing enough for Tuesday night. You can serve it as an antipasto, on a sandwich, or next to a main—the colors and nice presentation turn simple family meals into something special.
Families short on time often keep baked peppers with capers in their regular dinner rotation since the dish works everywhere, from quick recipes to potlucks. Pull them from the fridge and layer onto toasted bread for a DELICIOUS snack, or toss with extra virgin olive oil to freshen things up. If you like a little more zing, that hint of sherry vinegar and fresh herbs adds a ton of flavor...pretty much foolproof when you need something tasty but don’t want extra work. Textures come together just right—a little firm, mostly soft, not soggy. Home cooks love how flexible these marinated peppers are; change up the herbs, serve warm or cold, or set them out with crackers for folks to snack on while everyone arrives. When you want something the whole crew really loves, these peppers offer both tasty flavor and Mediterranean charm, with a good balance that’s hard to beat. Roasted peppers with capers get family approval every time, proving that tradition plus a simple twist is ALWAYS a good idea for real home cooking.
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- INGREDIENTS
- Bell peppers 1.1 lbs (500 g) - (about 2)
- Yellow peppers 1.1 lbs (500 g) - (about 2)
- Capers in vinegar - a handful
- Extra virgin olive oil 2 tbsp (30 g)
- Breadcrumbs - a handful
- Garlic 2 cloves
- Basil - a few leaves
- Fine salt to taste
How to prepare Baked Peppers with Capers
To prepare baked peppers with capers, start by cleaning the red and yellow peppers: wash them under running water, dry them, and cut them in half lengthwise, remove the internal seeds and the stem with a sharp knife. Cut each half of the peppers into strips, cutting transversely to the long part. Take an ovenproof dish (you can use either glass or ceramic ones) and place the sliced yellow 2 and red 3 peppers inside.
Salt the peppers 4 and prepare the dressing: in a small bowl, pour the oil and incorporate the minced garlic 5 (you can use a garlic press or mince the garlic with a knife). Pour the garlic-flavored oil emulsion into the baking dish 6 and mix so that the peppers are well seasoned.
Bake the peppers with capers at 350°F 7 for about 30 minutes in a preheated static oven. Meanwhile, drain the capers from their water 8, and once cooking is finished, remove the baked peppers and add the capers 9 only now so that they retain their aroma. Put the dish back in the oven, still at 350°F, for another 5 minutes, remove it
sprinkle the surface with breadcrumbs 10, add the fresh basil torn with your hands 11 and mix well. Put it back in the oven at the same temperature 12 and let it gratinate until a crust forms on the peppers. Remove the baked peppers with capers from the oven and wait a few minutes for it to cool slightly before serving.