6 large bell peppers (red,yellow and green)

3 tbs oil.

​

• Preheat the oven to 250°C (500°).

•  Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks. 

 

TIPS

* One can keep them in a container for few weeks in the fridge and they marinate in their own juice and tastes even better.

* If you like peppers, check the Stuffed Peppers recipe.

 

Serving suggestions:

As a starter with Greek salad and fresh crusty baguettes

Add to humus: mix it in and display few chopped peppers on top

To make a Matbucha Salad

Add to enhance tomatoes sauce for pasta