Did you know a large red pepper contains three times more vitamin C than an orange? In fact peppers in general contain three times more Vitamin C than oranges and other citrus fruit. A red pepper contains twice the Vitamin C of a green one, and ten times the Vitamin A. How marvelous!
Now, there's nothing quite as nice as a roasted or grilled blackened pepper - not only does it make them easy to peel but it brings out their natural sweetness and they taste amazing.
If you've never tried this get roasting or grilling and have a go at making marinated peppers. Great with some lovely warm fresh crusty bread.
I roasted my peppers but you can of course grill them if you wish.
To serve 4 as a starter you will need:
2 large red bell peppers
2 large yellow bell peppers
80ml extra virgin olive oil
juice from 1 lemon
1 fat clove of garlic - finely chopped
a tiny pinch of salt
a pinch of dried oregano
about a tablespoon of freshly chopped flat leaf parsley
How to do it:
Preheat your oven to 230C/450F or Gas mark 8
Rub each pepper with a little olive oil and make a couple of very small slits with a sharp knife - just to stop them exploding whilst they cook!
Pop them onto a baking tray and on the middle shelf in your preheated oven for about 15 minutes before turning them. Continue to cook for about 20 minutes or until they're nicely blackened - but not burnt.
Remove from the oven and put them in a bowl. Cover with cling film and leave to cool.
You will find the stalk will easily pull out along with most of the seeds. Slice the peppers in half and remove the rest of the seeds.
Now slice the peppers into strips and put into a nice clean bowl.
Mix together the olive oil with the chopped garlic, salt and oregano. Pour this over the peppers and leave for a couple of hours.
When you're ready to serve chop the parsley and stir into the peppers and oil.
Serve with chunks of nice fresh bread - warm if possible.