Red Bell Pepper Tapas

5.00 (6)
⏱ 120 mins 🍽 6 serving(s) 🏷 Peppers

This simple Spanish tapas dish celebrates the sweet flavour of ripe red bell peppers. The peppers are broiled until their skins blacken, then steamed and peeled. The tender strips are marinated with fresh garlic, oregano, and olive oil, creating a vibrant and versatile condiment. Ideal served with garlic bread, it makes a delightful appetiser for sharing. The recipe yields enough for six people and the marinated peppers will keep well for several days.

Red Bell Pepper Tapas

Ingredients

  • 1 garlic clove, minced
  • 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 2 red bell peppers

Method

  1. Position the broiler rack so it is 4 inches from the heat source.
  2. Line the broiler pan with foil and switch on the broiler to preheat.
  3. Arrange the whole peppers on the prepared foil.
  4. Broil the peppers for 15-20 minutes, remembering to turn them every 5 minutes until the skins are completely blackened.
  5. Transfer the hot peppers directly into a brown paper bag.
  6. Securely roll the top of the bag closed and leave it to stand for 15 minutes. this steaming process loosens the skins.
  7. To peel, cut around each stem and twist it off, then halve the peppers and use a knife to pull the skin away.
  8. Rinse the peeled pepper halves under cold water and discard all the seeds.
  9. Cut each pepper half lengthwise into strips approximately 1/4 inch wide.
  10. Put all the pepper strips into a clean jar.
  11. To the jar, add the chopped oregano, minced garlic, and olive oil.
  12. Secure the jar's lid and shake it vigorously to combine everything thoroughly.
  13. Let the mixture marinate for an hour before serving.
  14. This tapas is excellent when accompanied by slices of garlic bread.
  15. Stored in its jar in the refrigerater, it will remain fresh for one week.
  16. While untested, marinating for longer than an hour would likely enhance the flavour further.
  17. The total 120 minutes includes both the steaming and marinating periods.

Nutrition (per serving)

Sodium1000 mg

Recipe details

CategoryPeppers
AuthorAmanda in Aberdeen