Baked Sweet Peppers
4 servings
30 minutes
Baked sweet pepper is a dish that embodies the simplicity and elegance of Russian cuisine. Roasted until slightly charred, the peppers acquire a rich, sweet flavor with subtle smoky notes. They are peeled, sliced, and generously soaked in fragrant olive oil, which adds softness and depth of flavor. This recipe traces back to the traditions of village cooking when vegetables were baked in an oven to preserve their natural taste and juiciness. Serving them cooled enhances their richness, allowing the oil to penetrate every fibrous texture of the pepper. Baked sweet pepper pairs wonderfully with meat and fish dishes and serves as an excellent appetizer or side dish. It can be enjoyed simply with bread or added to complex culinary compositions, imparting vibrant aroma and sophistication.
1
Place the peppers on the grill (or in the oven) and keep at a low temperature until the skin blackens (15-20 minutes). Turn occasionally.
- Bell pepper: 6 pieces
2
Remove the burnt skin. Remove the insides and seeds from the peppers.
3
Cut the peppers into wedges and place them in a bowl.
4
Pour with olive oil. Add salt and pepper.
- Olive oil: 250 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place in the refrigerator for a few hours to let the peppers soak in the oil.
