My F&W
quick save (...)
Roasted Peppers with Preserved Lemon and Capers
© Quentin Bacon

Roasted Peppers with Preserved Lemon and Capers

  • TOTAL TIME: 1 HR plus overnight marinating

Allow time for overnight marinating.

Plus: More Vegetable Recipes and Tips

  1. 4 red bell peppers
  2. 4 yellow bell peppers
  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  4. 1/4 cup drained small capers
  5. 1/2 small preserved lemon (see Note), flesh discarded, rind julienned
  6. Salt
  1. Preheat the broiler. Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a large bowl, cover with plastic wrap and let stand for 10 minutes. Peel the peppers, discarding the cores and seeds. Cut the peppers into 2/3-inch strips.
  2. In a large bowl, mix the pepper strips with the olive oil, capers and preserved lemon and season them lightly with salt. Refrigerate the peppers overnight. Serve the roasted peppers lightly chilled or at room temperature.
Make Ahead The prepared peppers can be refrigerated for up to 5 days. Notes Preserved lemons are available at specialty food stores and by mail order from Kalustyan's (800-352-3451).


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.