Colorful Cooked Bell Peppers

Colorful Cooked Bell Peppers

This is made with big, fleshy colorful peppers. They are meltingly soft and sweet, and taste different from the way peppers usually do.


Bell pepper (large)
● Rock salt
to taste
● Extra virgin olive oil
as needed


1. Cut the peppers in half lengthwise, and remove the pith and seeds. Put the peppers with their cut side down on a plate, cover tightly with plastic wrap, and microwave for 5 to 6 minutes.
2. Press them with your fingers (don't burn yourself). If they are soft they are done. Leave to cool with the plastic wrap still on.
3. Tip: The plastic wrap hermetically seals the peppers in. Open up a corner of the plastic to let some air in and prevent the peppers from flattening. The steam inside is hot, so be careful.
4. The peppers should become limp and the skins should be very wrinkly. If the peppers are still intact and shiny looking, microwave for a while longer.
5. Once the peppers have cooled down enough to handle, peel them. If they are soft enough you should be able to peel them easily, but sometimes they are a bit hard to peel.
6. The juice that come out of the peppers is delicious, so keep it in a plate when you peel the peppers. The peppers don't change color even when they are cooked.
7. Cut up the peppers to suit whatever dish. Try them first simply with salt and olive oil. They're sweet like fruit.

Story Behind this Recipe

This is actually tastier if you bake the pepper slowly in the oven, but it's faster and easier in the microwave. I think cooked peppers taste sweeter and more delicious than raw. Use a large pepper with a firm flesh.