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Carlota Fariña


This bell pepper salad is more of an assembly of ingredients than a recipe, which is exactly how I like to cook most of the days in the summer. This, in particular, is quick and easy and it refrigerates really well! It’ll look fantastic and colorful in your table or among the other delicious dishes you’re making. 

I baked the yellow, green, and red bell peppers wrapped in foil in the oven but as I already explained in a previous post,  if you prefer you can skip this part and eat them raw. Then, I added capers in olive oil and anchovies and accompanied it with a nice and cold beer and… voilà! The lunch was ready! 


INGREDIENTS for 2-3 people

4 yellow bell peppers

3 green bell peppers

2 red bell peppers

12 anchovies 

3 tbsp capers in olive oil

Salt, pepper, and origan to taste



Wash the bell peppers, dry them well and wrap each one with foil paper. Bake them for 20 minutes at 150ºC (325ºF). Then, remove the skin, stalks, and seeds from the peppers and drain them well. Hereafter cut them into strips. 

Now, place them on a big plate, and add the anchovies and capers. Season as you like (olive oil, vinegar, salt, pepper…) and buon appetito with this bell pepper salad! 

More summer ideas here



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