Charred Sweet Peppers With Garlic And Capers
10m prep 15m cook 35m ready
Charred sweet peppers tossed with garlic, capers, parsley, olive oil, and red wine vinegar. A simple Mediterranean side that can be served warm or at room temperature.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 2 sweet red peppers approximately 250 g total
- 1 tbsp extra-virgin olive oil
- 1 tsp red wine vinegar
- 1 clove garlic finely minced
- 1 tsp capers rinsed and drained
- 1 tsp parsley chopped
- Sea salt and black pepper
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListNutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67.9 mg
- Iron: 0.97 mg
- Magnesium: 18.1 mg
- Phosphorus: 71.8 mg
- Potassium: 297 mg
- Zinc: 0.59 mg
Let's Cook
-
Step 1.
Grill the peppers whole over medium-high charcoal heat, turning regularly until the skins are blistered and blackened in several places. Transfer to a covered bowl and let steam for 10 minutes. Peel away the loose charred skin, remove seeds, and slice into strips. Toss with olive oil, vinegar, garlic, capers, parsley, and a pinch of salt and pepper. Serve warm or at room temperature. Shichirin tip: This is an ideal dish to prepare before dinner, freeing the grill for seafood. The peppers can also be made several hours ahead.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.