Roasted Spanish Peppers with Olive Oil and Capers

Spanish peppers roasted until blistered are peeled and tossed with olive oil, garlic, and capers for a sweet, briny tapas dish. Perfect hot or cold, they complement aubergine, courgette fritters, or patatas bravas.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword charred peppers, pepper tapas, roasted peppers, Spanish peppers, sweet peppers

Prep Time 5

Cook Time 40

Servings Servings

Calories 126

Author Spooning and Forking

Ingredients

4 Red Peppers large
2 tbsp Olive oil extra virgin
1 tbsp Capers rinsed
1 clove Garlic thinly sliced
½ tsp Sea salt flaked
Black pepper freshly cracked, to taste
1 tbsp Fresh Parsley chopped, for garnish

Instructions

Peppers are placed on a baking tray and roasted whole under a hot grill or at 220°C for 25–30 minutes, turning occasionally until the skins are blistered and blackened. They are then transferred to a bowl, covered with a plate or cling film, and left to steam for 10 minutes to loosen the skins.
Once cool enough to handle, the skins are peeled away, and the peppers are sliced into strips. They are then tossed with olive oil, sliced garlic, capers, sea salt, and pepper. The dish can be served immediately while still warm, or chilled for a few hours to allow the flavours to meld.

Notes

Choose peppers that are firm and shiny, with no wrinkles. Red peppers are sweetest, though a mix of red and yellow adds variety and brightness to the plate. Green peppers are more bitter and less suited for this particular recipe.

Capers provide balance with their sharp, briny bite. Rinse them under cold water to remove excess salt or vinegar before adding them to the peppers. Extra virgin olive oil brings richness, so it’s worth using a quality variety here.

Nutrition