Lake Como recipe: Roasted bell peppers

 

Summer is knocking on Italy’s doors with all its load of luxurious fruits and vegetables: a summer staple on many Italian tables are these colorful, sweet, juicy, roasted bell peppers. They are extra easy to make, they last in the fridge up to a week and they make a perfect side dish or antipasto. But most of all they fit perfectly into sandwiches and panini: try them with fresh cheese and some tangy leafy greens like wild rocket.

Here at Lake Como Food Tours we chose the sweet, red variety but of course you can use yellow and green peppers as well.

Mint scented roasted summer peppers:

  • 3 red bell peppers
  • Extra virgin olive oil
  • Salt
  • Fresh mint leaves

Turn on the oven to 200° C / 392° F, wash the peppers and put them on a metal sheet pan. When the oven is hot put the pan into it and leave the bell peppers there until their skin begins to look charred.

Turn them a couple times, until each side is dark and, as they are done, transfer them inside a freezer bag. Leave the bell peppers inside the closed plastic bag to cool off until you can handle them: this will make peeling the skin off super easy.

Peel the skin off the roasted bell peppers, cut them in quarters, discard the stem and seeds. Put them inside a bowl and cover them with a drizzle of oil, season with some mint leaves and a pinch of salt.

Try this recipe, share the picture on your social networks and don’t forget to tag #LakeComoFoodTours to show us your cooking talent and to give us feedback!

Buon appetito from Lake Como! ​

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