Roasted bell peppers
01/05/2024
Autumn is the best time of the year to prepare food preserves. It's also the season of bell peppers and near Turin, the town of Carmagnola is famous for them. So to make them most of them, I roast them while in season and them either freeze them or preserve them in jars for the year.
Ingredients
bell peppers
Preparation
- pre-heat the oven at 200°C, better if you have the grill function
- wash the bell peppers and cut them in half making sure to remove the seeds and stem
- cover the oven tray with baking paper and place the bell peppers with the cut side facing downwards
- bake for 20-30 minutes until the skin will have slightly burnt and they'll have softened cuocere
- place the bell peppers in a paper bag and let them cool
- peel them from their skin
- store them either in plastic food bags in the freezer or in jars - if you decide to store them in jars as preserves, fill the jars with bell peppers, seal them and sterilise them
