On hot days you need quick and easy food that is light and cooling. Make some Red Peppers in Oil and then go to the beach.
You will also enjoy Capsicum with Feta and Kidney Beans, Grilled and Oiled Eggplants and Peppers, and Sweet Red Pepper Salads. Perhaps even try drying capsicums for winter snacks. All Capsicum recipes are here and here, and Salads here. Our Italian recipes are here. Find inspiration in our Summer recipes here and here.
You can also cooked them to the other side of coloured, peel the capsicums and then deglazed with red wine vinegar. They may look slightly on the darker side of red, however the taste is phenomenal.
Peperoni in Padella (Peppers in Oil)
Source : inspired by River Cafe Cookbook 2
Prep time: 5 mins
Cooking time: 35 mins
Serves: 4 – 6 people, depending how you use it
8 large ripe bright red peppers
4 Tblspn Olive Oil
Sea salt and freshly ground black pepper
2 – 3 Tblspn herb wine vinegar or excellent quality red or white wine vinegar
Wash and dry the peppers. Cut them into halves and remove all seeds and the white membrane on the inside of the peppers. Cut in halves again. You may need to cut them again, depending on the size of the peppers. I usually use the natural segments of the peppers as a guide to where I should cut.
Using a large frying pan or low-sided large saucepan with a lid, heat half the olive oil and place some pepper pieces in one layer. Cook over a medium heat with the lid on, turning the pieces as they begin to colour and become soft. Remove when cooked with a slotted spoon and keep warm.
Repeat with a second batch of peppers and continue until you have cooked them all. Use extra oil if it is needed.
Drain off the oil and keep it in the fridge for use in salads and other dishes to add a nice red pepper flavour.
Return all of the peppers to the pan, reheat together and season with salt and pepper. Deglaze the peppers with the vinegar.
Eat hot or cold. They make a perfect addition to the Cucumber Salad with Poppy Seeds, with some red lentil and carrot patties.