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–+ servings
Roasted Peppers with Capers and Garlic

Easy Roasted Peppers with Capers and Garlic: Bold Flavor Boost

Discover the bold flavors of roasted peppers mingled with capers and garlic in this irresistible side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Steaming Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Peppers
  • 2 pieces Red bell peppers Choose firm, ripe peppers for sweetness
  • 2 tablespoons Olive oil Extra virgin for fruity richness
  • 1 pinch Salt To enhance natural sweetness
For the Garlic and Caper Mixture
  • 3 cloves Garlic cloves Mince finely
  • 2 tablespoons Capers Rinse briefly to remove brine
  • 1/4 cup Fresh parsley Chopped finely
Optional Finishing Touches
  • 1/4 teaspoon Red pepper flakes For subtle heat
  • 1 tablespoon Lemon juice A squeeze for brightness

Equipment

  • Oven
  • Baking Sheet
  • Heatproof bowl
  • small bowl

Method
 

Roasting Process
  1. Preheat your oven to 425°F.
  2. Arrange halved red bell peppers cut-side down on a baking sheet.
  3. Roast for about 25 minutes until skins blister.
  4. Transfer hot peppers to a heatproof bowl and cover to steam for 10 minutes.
  5. Gently peel off charred skins and discard seeds.
Garlic and Caper Mixture
  1. In a small bowl, stir minced garlic, rinsed capers, chopped parsley, lemon juice, and red pepper flakes until well combined.
  2. Gently fold the peeled peppers into the garlic and caper mixture.
  3. Transfer to a serving platter, drizzle with extra olive oil, and garnish with fresh parsley.
  4. Serve warm or chilled.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 250mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 3500IUVitamin C: 120mgCalcium: 30mgIron: 1mg

Notes

Perfect for drizzling over grilled meats, tossing with pasta, or spreading on crusty bread. Optional: Sprinkle extra parsley and olive oil for color.

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