Slow-Roasted Bell Peppers
Slow-Roasted Bell Peppers is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat broiler.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat broiler.
Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down.
Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes.
Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour.
Let cool slightly, then scrape off and discard skins.
Cut peppers lengthwise into 1/2"-wide strips.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl.
If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt.
Mix in peppers; taste and season well with salt.
Toss to coat.
Just before serving, mix in oregano and drizzle generously with more oil.
Peppers (without oregano) can be made 2 days ahead.
Cover; chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.