I am sharing these here as they are a staple of the lunch that I provide at my bread making courses. They are always a hit and I have been asked for the recipe more times than I can count. So here it is. This is a simplified version (and in my opinion tastier) of one I have posted before. It’s very simple and can be jazzed up with a sprinkling of herbs, or capers, or sun dried tomatoes, depending on your mood. Try the peppers in the simple version first though and play around later.
I make them the day before I need them to give them time for the flavours to mingle, (but you could just eat them straight away if necessary), and they are good to eat for a few days, so they are handy to have in the fridge. I like the colours of the different peppers but if you prefer red peppers to green peppers feel free to make them with the colour that you prefer.
1 red pepper
1 yellow pepper
1 green pepper
salt & pepper
half a lemon
Extra virgin olive oil
Preheat your oven to 220°c, gas mark 7, or use the floor of the roasting oven of the Aga. Line a baking tray with foil (not absolutely necessary but makes cleaning easier). Place the peppers on the tray (or if using an Aga just spread the foil directly on the floor of the roasting oven) and roast them, turning every ten minutes until they get nicely charred on all sides. This can take 30-40 minutes. Once charred place them into a bowl large enough to hold them all and cover immediately with cling film. Leave them to steam and get cool enough to handle. The steam helps the skin be easily peeled off. Once cool enough to handle, peel away the skins, whilst holding the peppers over a bowl to catch the juices. Remove the core and the seeds and rip the pepper flesh into strips. Place into a serving dish and pour over all the juices. Season with salt and pepper. Squeeze half a lemon over the top and be generous with the olive oil.