Roasted Pepper Dish

A few years ago, on a rather strange summer day, I found myself with some yellow peppers that I had just fished out of the market pile. They looked beautiful, but I had no idea what to do with them. As I rummaged through them, I remembered that my husband kept nagging me about that simple dish with roasted peppers, 'like mom used to make,' he said. The first time I burned them a bit, I admit – I forgot to turn them in time, and they ended up more ash than flavor, but they were still eaten. Now I can make them with my eyes closed, whenever the craving hits, as it has become a sort of tradition in our home – not just during fasting, but even when you’re not fasting, it works, as it’s easy to adapt. Plus, it’s quick to make; you just need some good peppers on hand and a bit of patience for peeling them.

It takes about an hour in total, if you’re not chatting with someone while cooking. It yields about four hearty servings, enough for a family meal or for some snacks the next day. I don’t think it’s hard to make, honestly, even though at first I thought it was a hassle to clean those peppers. If you’re not in a hurry, it goes smoothly, so I’d say it’s at a level of 'really, anyone can do it,' especially after you see just how simple it is.

I make this dish often for a very mundane reason: it cooks quickly, can be eaten hot or cold, and it fills you up. Plus, it brings nostalgia to my husband, no joke – it’s one of the few fasting dishes he doesn’t 'sigh' over at the table. For me, it’s a good recipe, especially when the fridge isn’t overflowing with ingredients, because honestly, you only need a few basic things. And there’s one more thing: it tastes even better the next day, right out of the fridge. Moreover, it saves you if you have vegetarian guests or simply want something light and uncomplicated.

Let me tell you exactly how I make it so you don’t fumble like I did at first:

Ingredients for a serious pot (about 4 servings):

- 10 large bell peppers (ideally as fresh as possible, different colors if you feel like it)
- 2 medium onions (not too small, not huge)
- 2 medium carrots (for sweetness and a bit of texture)
- 250 g tomato paste (the thicker kind, not watery)
- 1 tablespoon of oil (I use sunflower oil, olive oil works too if you want a stronger flavor)
- Salt and pepper to taste (don’t be stingy with them)
- 1 hearty bunch of fresh parsley (not dried – at the end)

Each ingredient has its role, even if they seem trivial. The peppers are the base, providing flavor and volume; the onion and carrot add sweetness (many skip the carrot, but I say it turns out bland without it); the tomato paste binds everything together and gives that nice sauce to dip your bread in. The oil helps to sauté the vegetables and keeps everything together. Salt and pepper make the difference between 'it’s okay' and 'oh, this is bland,' while fresh parsley really changes everything at the end, it’s not just decoration.

1. First task: roast the peppers. I wash them well, dry them, and throw them directly onto the baking tray, on parchment paper or in a regular tray, without oil, at 220 degrees. Tip: don’t crowd them, they need space to breathe and roast evenly. I turn them occasionally with tongs or by hand (not at first, you’ll burn yourself), about every 10-15 minutes, until they blacken here and there, and the skin bubbles and peels off easily. It takes about 35-40 minutes, sometimes faster if the oven is stronger.

2. When you feel the skin coming off with a touch, take them out into a large bowl and cover them with a plate, a lid, or put them in a bag (closed, to steam). This is the trick to make them easier to peel – otherwise, you’ll be fiddling with them until tomorrow.

3. While the peppers are steaming, I clean the onion and carrots. I chop the onion finely; it doesn’t have to be perfectly chopped, just enough to soften nicely in the pan. I grate the carrots on the large grater – not the small one, or it turns to mush.

4. I heat the oil in a large pot or pan over medium heat. I toss in the onion with a bit of salt (old trick – it draws out the juice and helps prevent burning) and let it soften for about 3-4 minutes, then add the grated carrot and mix well. I sauté them together until they take on some color, but don’t let them burn – if you see they’re sticking, add a little water.

5. In the meantime, I start peeling the peppers. Now, the frustrating part: sometimes the skin comes off perfectly, other times not. No worries, don’t panic if some strips are left. Remove the stem, the seeds (I open them on a large plate, as they leave juice, which I strain and put back into the dish – it adds great flavor!). Then I cut them into strips, about two fingers wide, not millimeter-thin – you want to feel like you’re eating peppers, not invisible strips.

6. When the onion and carrot are soft, I pour in the tomato paste and mix well to avoid lumps of paste. If it’s too thick, I add a little water (about a large cup, 300-400 ml). You don’t want it to be like soup, but you don’t want it to be without sauce either.

7. I toss the pepper strips (along with the juice collected from peeling) over the vegetables, mix gently so I don’t turn them into mush. I let it simmer on low heat, covered, for about 15 minutes, to let the flavors combine. Occasionally, I stir gently so it doesn’t stick.

8. I taste and add salt and pepper after the sauce has thickened – it’s important not to rush with the salt, as the pepper juice can sometimes be saltier or sweeter, depending on the peppers.

9. Finally, I turn off the heat and sprinkle the chopped parsley on top. I let it sit covered for another 5 minutes, so the flavors can 'make friends.'

Tips (what I’ve learned after about 10 rounds, no joke):

- Don’t rush the roasting process and don’t fear black spots on the peppers, that’s what gives flavor! If you take them out too early, you won’t get that true 'roasted' taste.
- Use a deep tray or put parchment paper down, or else you’ll be cleaning the oven until Christmas.
- Don’t throw away the juice left from the peppers – it’s full of flavor!
- When peeling the peppers, don’t wash them under running water, even if you feel like it – it washes away all the flavor.
- If you want it to be thicker, add a tablespoon of flour dissolved in a little cold water before the tomato paste, but I say keep it simple, it’s healthier that way.
- If you want to make it a bit different, you can add a clove of finely chopped garlic at the end, after you’ve turned off the heat. It gives it a different note.

Substitutions and adaptations:

- For a gluten-free version: avoid flour if you’re thinking of thickening the sauce – it works well with just the tomato paste.
- If you don’t have carrots, you can add a bit of celery, but not too much, so it doesn’t change the flavor.
- Parsley can be replaced, if you don’t like it, with lovage or dill, but I prefer parsley.
- You can use olive oil if you’re a fan, but for taste, sunflower oil works just fine, it doesn’t interfere.

Variations (what I’ve tried when I wanted to change something):

- You can add some diced potatoes to make it even heartier.
- If you feel like it, add some sliced black olives at the end – they’re not traditional, but they work well.
- If you want meat (not during fasting, obviously), some boiled chicken breast added at the end works, but usually, I leave it without, to keep it light.

Serving ideas:

- The best is with fresh bread or even with a tortilla cooked in a pan.
- It also works as a side dish alongside plain rice or boiled potatoes.
- Some prefer to eat it cold the next day, as a salad.
- If you’re not fasting, a tablespoon of sour cream on top makes it feel like a new dish.
- To drink, a glass of sparkling water with lemon or even a dry white wine, if it’s not fasting, is ideal.

Questions I’ve often received or asked myself at the beginning:

1. What do I do if the peppers don’t peel easily?
Answer: If the skin doesn’t come off easily, you probably didn’t roast them long enough or didn’t let them steam after roasting. Give them a little more time in the oven or let them sit covered for another 10-15 minutes. Don’t get frustrated if some skin is left here and there, it’s not the end of the world – they don’t have to be perfect.

2. Can I freeze roasted peppers for another time?
Yes! I actually recommend it. I sometimes roast extra and put the peeled peppers in bags, then freeze them. When you’re in the mood, just take them out and use them directly, no need to thaw completely first.

3. Can I make this dish without onion?
Theoretically, yes, but I don’t recommend it. Onion is the base for sweetness and flavor – if you have an intolerance or simply can’t stand it, you could try with leeks or a little celery, but the taste will be a bit different, sharper.

4. What type of peppers works best?
I use classic bell peppers, yellow or red, sometimes even kapia peppers if I can find them. Green peppers are more bitter and don’t turn out as sweet, so I avoid them. I once used small garden peppers – still good, but more tedious to peel.

5. Why does it sometimes turn out too liquid or too thick?
That depends on how much juice the peppers release, how thick the tomato paste is, and how much water you add. If it’s too liquid, let it simmer uncovered for a few minutes to reduce. If it’s too thick, add water or even the juice from the peppers.

6. Can I replace the tomato paste with fresh tomatoes?
Sure, but they need to be very ripe, and the dish will turn out a bit more sour. Peel them, chop them finely, and add them after the onion and carrot have been sautéed. It’s a bit more work, but it turns out nice in the end.

Nutritional values (estimated, as I don’t weigh every carrot):

In one serving, this dish has about 120-140 kcal, depending on how much oil you use and what peppers you choose. Most of the calories come from the peppers and tomato paste, as the oil is just a little. Almost no protein (under 3 g/serving), minimal fats (4-5 g/serving), carbohydrates around 20 g/serving. It has a lot of fiber from the vegetables and zero cholesterol. It’s very low in saturated fats and has no dubious additives, so it’s good for both kids and those with stomach issues. It’s a good option if you’re fasting or want to eat something lighter, without feeling like you’re rolling after the meal. Just don’t load up on bread, or it won’t be that diet-friendly.

How to store and reheat:

Once made, it lasts well for 2-3 days in the fridge, in a container with a lid. If you leave it uncovered, it picks up fridge odors, so better not. I always add the parsley only on top of what I serve, not in the whole pot, so it doesn’t lose its color. Reheating is simple: on the stove over low heat, possibly with a spoonful of water if it has thickened too much. It also works in the microwave, but with a lid, otherwise, it splatters on the walls. Often, the next day it’s even tastier, as the flavors combine better.

That’s it. I don’t even know how many times I’ve made this dish. If you start, don’t be scared if it doesn’t turn out perfect the first time – each pepper is different, and each oven has its personality. If you have patience and don’t get hung up on small imperfections, it turns out really good.

We put the peppers in the oven to roast. We make sure to turn them from one side to the other for even cooking. When they are ready, we let them cool and then peel off the skin, stem, and seeds. We cut them into smaller strips. The onions and carrots are peeled, chopped finely, and sautéed in oil. We add tomato paste and the roasted peppers cut into strips. We complete the dish with a cup of water and let it simmer for 15 minutes on low heat, stirring continuously. We add salt, pepper, and parsley to taste and serve with pleasure.

 Ingredients: 10 large bell peppers, 2 onions, 2 carrots, 250 g tomato paste, 1 tablespoon oil, parsley, salt, pepper

 Tags:  roasted peppers