Imagine transforming ordinary bell peppers into a mouthwatering masterpiece that bursts with smoky, caramelized goodness! These Spanish-inspired roasted sweet peppers are not just a side dish—they're a flavor explosion that will transport your taste buds straight to the sun-drenched kitchens of Spain. With just a few simple ingredients and some culinary magic, you'll create a dish so irresistible that your dinner guests will be begging for the recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 sweet bell peppers, assorted colors
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the natural sugars in the sweet peppers, enhancing their flavor.
- While the oven is preheating, wash the sweet bell peppers thoroughly under cold running water to remove any dirt or residues. Pat them dry with a clean kitchen towel.
- Once dry, slice each sweet pepper in half lengthwise. Remove the seeds and the white pith from inside, as these can be bitter. You can use a small knife or your hands to pull out the seeds.
- In a large mixing bowl, combine the halved peppers with 2 tablespoons of olive oil. Make sure each pepper is evenly coated with the oil for optimal roasting.
- Add 1 teaspoon of smoked paprika to the bowl, along with salt and black pepper to taste. Toss everything together until the peppers are well seasoned and the spices are evenly distributed.
- Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. Arrange the seasoned sweet peppers cut side up on the baking sheet, ensuring they are not overcrowded. This allows for even roasting.
- Place the baking sheet in the preheated oven and roast the peppers for about 20 minutes, or until they are tender and slightly charred around the edges. Keep an eye on them to prevent burning.
- Once the peppers are done, remove them from the oven and let them cool for a few minutes. This will make them easier to handle.
- Serve the roasted sweet peppers warm or at room temperature, drizzled with any remaining olive oil from the baking sheet. They can be enjoyed as a side dish, a topping for salads, or as part of a tapas spread.
Tips
- Choose peppers with vibrant, glossy skin and no blemishes for the best roasting results.
- Use a variety of colored bell peppers (red, yellow, orange) to create a visually stunning dish.
- For extra depth of flavor, consider adding a pinch of garlic powder or dried herbs alongside the smoked paprika.
- Allow the peppers to cool slightly after roasting to enhance their natural sweetness.
- If you prefer a more charred finish, you can briefly broil the peppers for 1-2 minutes at the end of roasting.
- Store leftover roasted peppers in an airtight container in the refrigerator for up to 3-4 days.
- For a gourmet touch, drizzle with a high-quality extra virgin olive oil just before serving.
Nutrition Facts
Calories: 92kcal
Carbohydrates: g
Protein: g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
