Roasted Peppers with Boquerones

Name: Roasted Peppers with Boquerones
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 12
Cuisine: Global
Ingredients: 12 boquerones (white anchovy fillets in vinegar), drained, patted dry, and halved lengthwise; 6 larges red bell peppers (3 pounds total); 1 Tbsp Sherry vinegar; 1 teaspoon sugar

Roasted Peppers with Boquerones might be just the side dish you are searching for. One serving contains 25 calories, 1g of protein, and 0g of fat. This recipe serves 12. A mixture of sugar, bell peppers, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes around 75 hours.

Instructions

Preheat broiler.

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Broiler

Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes.

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Bell Pepper

Equipment you will use

Broiler Pan

Tongs

Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.

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Wrap

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Plastic Wrap

Bowl

When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds.

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Peppers

Seeds

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Bowl

Cut peppers lengthwise into 1/4-inch-wide strips.

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Peppers

Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours.

Ingredients you will need

Peppers

Vinegar