Roasted bell pepper dish

Roasted bell pepper dish - A seasonal delicacy

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8

If you're looking for a seasonal recipe that is delicious, healthy, and easy to prepare, you've come to the right place. The roasted bell pepper dish is not only an excellent choice for fasting periods but also a versatile option that you can enjoy both as a main course and as a side dish alongside meat or fish dishes. This recipe is inspired by rich culinary traditions and combines the sweet flavors of the peppers with the intensity of onions and spices.

Necessary ingredients:

- 3 kg bell peppers
- 3 large onions
- 2 medium carrots
- 5 tablespoons tomato paste
- 3 tablespoons honey
- 1 green chili pepper
- 1 red chili pepper
- Salt to taste
- Pepper to taste
- Dried thyme
- Bay leaves
- 1 tablespoon oil for preservation
- 1 aspirin (for preservation)

A bit of history

The bell pepper, known for its sweetness and meaty texture, is a central ingredient in many traditional dishes. Whether grilled or used in salads, this pepper has been appreciated by generations. When roasted, it becomes a great base for savory dishes, and its combination with honey and spices creates a blend of flavors that will delight your taste buds.

Preparing the roasted peppers

1. Roasting the peppers: Start by preparing the bell peppers. Preheat the oven to 220°C. Place the peppers on a baking tray lined with parchment paper and roast for about 30-40 minutes, turning them halfway through, until the skin becomes blackened and peels off easily.

2. Cleaning the peppers: After roasting, remove the peppers from the oven and place them in a bowl covered with plastic wrap or in a plastic bag. Let them steam for 15-20 minutes; this step will make the skin peel off more easily. Once cooled, peel off the skins, remove the stems and seeds, and wash them well under cold running water. Cut them into thin strips lengthwise.

Preparing the dish

3. Cooking the vegetables: In a large skillet, heat a little oil. Add the finely chopped onion and sauté over medium heat until it becomes translucent. Add the diced or grated carrot and continue to sauté for 5-7 minutes, stirring frequently.

4. Adding flavors: After the onion and carrot have softened, add the tomato paste and honey. Mix well, ensuring that the honey is fully integrated.

5. Incorporating the peppers: Now, add the strips of roasted peppers and the finely chopped chili pepper. Season with salt, pepper, and add thyme and bay leaves. Let everything simmer on low heat for 20-30 minutes, stirring occasionally, until the peppers soften and the flavors meld.

Preserving and storing

6. Filling the jars: Once the dish is ready, fill sterilized jars with the vegetable mixture. Add a tablespoon of oil on top of each jar and an aspirin, which will help preserve the dish.

7. Boiling in a water bath: Seal the jars and place them in a large pot of water. Boil them in a water bath for 20 minutes. Then, turn off the heat and let them cool in the water until the next day.

8. Storing: Remove the jars from the water, wipe them well with a clean cloth, and store them in your pantry, where they will keep the fresh summer aroma for several months.

Serving and suggestions

This roasted bell pepper dish can be enjoyed warm or cold. You can serve it as a main course during fasting, alongside a portion of polenta or mashed potatoes, or as a side dish for meat and fish preparations. You can add a spoonful of sour cream on top when serving for an extra creaminess.

Delicious variations

If you want to experiment, you can add other vegetables, such as zucchini or eggplant, to diversify the taste. You can also try using different types of honey, such as sunflower or lime honey, to add a unique touch to your dish.

Nutritional information and calories

This recipe is not only tasty but also nutritious. Bell peppers are rich in vitamin C, antioxidants, and fiber, while carrots also provide a significant amount of beta-carotene. Per serving, the dish contains approximately 150-200 calories, depending on the amount of oil used for preservation.

Frequently asked questions

1. Can I use frozen peppers?
Yes, you can use frozen peppers, but the flavor will be different. Roasting is essential to achieve the sweet and smoky taste.

2. How can I adapt the recipe for a vegetarian or vegan diet?
The recipe is already vegan! Make sure to use tomato paste without animal-derived additives.

3. Can I add other spices?
Of course! You can experiment with basil, oregano, or even paprika to enhance the flavors of the dish.

4. Can it be preserved for a longer time?
If you follow the preservation steps correctly, the dish can be stored for up to a year in the pantry.

I wish you happy cooking and hope you enjoy this roasted bell pepper dish recipe! It is a wonderful choice for family meals or to impress guests. Savor every bite!

 Ingredients: 3 kg bell peppers, 3 onions, 2 carrots, 5 tablespoons tomato paste, 3 teaspoons honey, 1 green chili pepper and 1 red, salt, pepper, thyme, bay leaves

 Tags:  bell pepper carrot honey