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Ingredients
- 6 ea, yellow bell peppers
- 6 ea, red bell peppers
- as needed, canola oil
- kosher salt and freshly ground black pepper
- 8 oz piquillo peppers, drained, peeled and seeded*
- 1/2 about 1/2 C Soffritto
- 1 1/3 C chicken or vegetable stock
- 3/4 tsp piment d’Espelette**
- 1 tbl chives, minced
Details
Servings 6
Preparation
Step 1
Preheat the oven to 375˚ F. Line two baking sheets with parchment paper.
Cut the bell peppers lengthwise in half and remove the stems and seeds. Toss the peppers with oil to coat and season with salt and pepper to taste. Place the peppers cut side down onto the baking sheets, red on one, yellow on the other.
Roast the peppers until the skins blister, about 30 to 35 minutes for red, and 35-40 for the yellow. Don’t let the edges blacken. Transfer the peppers to a large bowl and cover tightly with plastic wrap. (You can also place them in an airtight container with a lid.)
When the peppers are cool enough to handle, peel. Discard the skins. Tear the peppers by hand into roughly 3/4″ wide strips. Tear the piquillos as well.
Combine all the peppers, stock, soffritto and Espelette in a medium saucepan over merdium heat. Season with salt and pepper and bring to a gentle simmer. Cook for 30 minutes, to soften the peppers and develop the flavors.
Transfer to a platter, sprinkle the chives on top, and serve.
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