Bell peppers on fire at home
1 serving
10 minutes
Grilled bell pepper is a true delight for gourmets. This recipe, rooted in traditional Bulgarian cuisine, reveals the natural sweetness of the pepper while enhancing its rich, smoky aroma. The secret to its flavor lies in roasting over flames until the skin is slightly charred, giving it a unique smoky nuance. After cooking, the pepper takes on a soft, tender texture and its taste becomes deeper and more expressive. It can be served as a standalone dish or used in salads, sauces, or even appetizers. Its spiciness pairs perfectly with fresh herbs and garlic, making it a versatile addition to any table. It is especially good after marinating when the aroma and flavor are best revealed.
1
Wash the bell pepper and dry it with a towel.
- Sweet pepper: 1 piece
- Water: to taste
2
Turn on the burner to medium heat and place the pepper directly on the grate. It will blacken and may crack in places. Roast the pepper for 1-2 minutes on each side.
- Sweet pepper: 1 piece
3
We take the pepper, put it in a plastic bag, and then 'wrap' it in foil.
- Sweet pepper: 1 piece
4
After about 20 minutes, take out the pepper and remove the charred parts.
- Sweet pepper: 1 piece
5
I cut the pepper into strips, wrap it in foil again, and put it in the fridge. The peak of its flavor comes on the second day.
- Sweet pepper: 1 piece