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Bell peppers are excellent for your health. They are particularly rich in vitamin C, antioxidant compounds, and fiber. What few people know is that peppers change color depending on how ripe they are, from green to purple. A green pepper is simply a pepper that was picked before it reached maturity. And finally, although they are eaten like vegetables, peppers are originally fruits! You can enjoy them in ratatouille, with pasta, in salads, stuffed, in a quiche, or even in a savory cake.<\/p>\n
Today I am talking about a recipe I love making in summer to go with salads and barbecues. In salads, peppers can be eaten raw in thin strips, but you can also make peppers in olive oil on their own or mixed into a nice crisp salad.<\/p>\n
In the peppers in oil recipe below, I use red and yellow peppers, but you can of course use any type of peppers you like.<\/p>\n
Ingredients for 4 people<\/strong><\/span><\/p>\n – 2 red peppers<\/p>\n – 2 yellow peppers<\/p>\n – Olive oil<\/p>\n – Garlic (quantity according to your taste)<\/p>\n – Salt, pepper<\/p>\n – Turmeric<\/p>\n Preparation<\/strong><\/span><\/p>\n Start by washing your peppers, then place them on a rack covered with baking paper or foil. Put them in a preheated oven at 220\u00b0C (425\u00b0F \/ gas mark 7) for 20 to 30 minutes (check whether they look roasted). Remember to turn them so that they roast on all sides without burning.<\/p>\n Take the peppers out of the oven, then let them cool in a freezer bag so that the skin comes off more easily with the condensation. Once they are cold, remove them from the bag and peel them. Cut them in half, remove the seeds, and then slice them into fairly large strips.<\/p>\n