Today I am coming to you with a staple at my house… or a stable seasonal item for us should I say!
And yes! You probably guessed it from the pictures… or the title Duuuh… this recipe does involve bell peppers. These both beautiful and tasty vegetables are usually available in the market year round but the peak time for the
I always knew I had this deep love for bell peppers! I have these bright memories of my grandmother grilling them before she made her famous (at least famous within our household) Felfel. This is a salad type of dish that comes from North Africa. It uses roasted bell peppers with a garlic and tomato sauce mixture that coats the bell peppers oh so perfectly! We used to enjoy this with fresh baguette bread and it is heavenly! I feel like I definitely should work on that recipe very soon!
But in this recipe, I will show you guys something a little different. This is more inspired by my healthy salad and rice summer bowls. (or if we are a little naughty for Philly cheese steak sandwiches from time to time!)
To me, caramelizing bell peppers is one of those easy things that anyone could make to add that extra flavor into whatever dish you are planning on pairing with these!
So without further ado… Here is the super easy super convenient
- Make sure your pan is on medium low heat, this will ensure that the bell peppers cook slowly and release all of their amazing flavors.
- Slice the bell peppers into even slices to make sure that everything cooked evenly.
- Do not crowd the pan. The bell peppers will steam down and cook eventually but they will take a very long time. USe a 12″ pan and give your veggies some room!
Some of the other recipes you might like would be
Caramelized green bell peppers
- 4 Green Bell Peppers
- 1-2 tablespoon olive oil
- Salt and pepper to taste
- First start by rinsing your bell peppers, then slice them down the middle and core them.
- Slice the coored bell peppers into ½ to 1 cm slices, and place in a pan.
- Drizzle the olive oil on top, add the salt and pepper and cook on medium-low heat for 40-50 minutes. Making sure to stir every five to ten minutes, keeping in mind that as the bell peppers cook down you’ll need to stir more frequently to avoid burning them.
Products I love
This article may contain some affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase