Roasted Peppers with Preserved Lemon and Capers

Name: Roasted Peppers with Preserved Lemon and Capers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters drained small capers; 59 milliliters extra-virgin olive oil; 1 smalls preserved lemon (see Note), flesh discarded, rind julienned; 4 red bell peppers; 8 servings Salt; 4 yellow bell peppers

Roasted Peppers with Preserved Lemon and Capers might be just the side dish you are searching for. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 95 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. Head to the store and pick up salt, olive oil, preserved lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat the broiler. Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over.

Ingredients you will need

Bell Pepper

Equipment you will use

Broiler

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.

Ingredients you will need

Peppers

Seeds

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut the peppers into 2/3-inch strips.

Ingredients you will need

Peppers

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.

Ingredients you will need

Preserved Lemon