Roasted peppers

Classic roasted peppers with a tasty seasoning based on garlic, oil and aromatic herbs... Excellent as a side dish or to serve on bruschetta, they are perfect for any occasion. In this recipe, you will find the procedure for cooking in an air fryer: a much faster method than the classic oven, and that will not make you dirty the kitchen as with cooking on the stove. You will see that in a few minutes you will be able to remove the skin without any difficulty. However, if you still do not have an air fryer, in the notes at the bottom you will find the indications for cooking peppers in other ways. Try this recipe, it's very simple but really appetizing!

Baked peppers are a simple and delicious side dish perfect to bring to the table on any occasion, to accompany meat or fish dishes. Or why not? Also ideal to serve as an appetizer. They can also be used to prepare other dishes, such as fish paella. I usually prepare them in large quantities and freeze them in food bags. When I needed them I immediately have them ready!

Ingredients

350 g peppers

1 garlic clove

basil

mint

parsley

extra virgin olive oil

white wine vinegar

salt

Pepper

Preparation

Wash and dry the peppers. You can use different qualities, in this case I chose the croissant peppers. Place the peppers in the basket of the air fryer, without overlapping them. Cook them at 200 C degrees for 16-18 minutes, turning them 2-3 times so that the skin is toasted on all sides. Adjust the times according to the size of the peppers, in this case it took me 16 minutes. When the skin is burnt and wrinkled, transfer the peppers to a plastic food bag (one of those used for the freezer) and close with the lanyard. Let stand for 5-10 minutes, so the skin will soften. After the time, take the peppers, transfer them to a cutting board and remove the skin, which will come away very easily with your hands. Open and clean them inside by removing the seeds. Cut the peppers into fillets and place them on a tray. Season with salt, pepper, extra virgin olive oil and vinegar. Peel the garlic and cut it into slices, or chop it. Wash the herbs and chop them. Sprinkle the peppers with the herbs and stir. Roasted peppers with herbs and garlic are ready. I advise you to season them a little in advance so they will be tastier, if necessary they can be stored in the refrigerator in a closed container.

Notes 

You can enrich the dressing with capers, anchovy fillets, chilli or other aromatic herbs, such as thyme or oregano. You can omit vinegar if you don't like it. If you do not have an air fryer, you can roast the peppers in the oven (190 °C for about 30-35 minutes) or on a non-stick grill (about 40 minutes, turning them frequently). When finished, you will always have to close them in the bag so that you can peel them easily.