Gastronomixs

Baked Romero peppers (pointed sweet peppers)

Oven-baking concentrates the flavours, making them even sweeter and more intense. The slightly sweet character makes this type of pepper suitable for use in starters, main courses, and desserts.

Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).

Baked Romero peppers (pointed sweet peppers)

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Ingredients

6

 

red pointed sweet peppers

Preparation method

  • Preheat the oven to 185°C.
  • Loosely wrap the pointed sweet peppers in aluminium foil.
  • Bake in the oven for 40 minutes.
  • Leave to cool down in the foil. 
  • Remove the skin and the seeds.
  • Heat up the pointed sweet peppers over low heat in a frying pan until all the liquid has evaporated.

Serving suggestions

  • In a composition with saffron, rhubarb, raspberries, and blackberries, for example.
  • In a composition with capers, rocket, and preserved lemon, for example.
  • In a composition with feta, tomato, and watermelon, for example.

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