Charred Bell Peppers with Garlic, Lemon & Crispy Bread
Ingredients
- 4bell peppers (mixed colors)
- 6garlic
- 1lemon
- ⅓ cupolive oil
- 1crusty bread (day-old or slightly stale)
- ·kosher salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Slice 4 bell peppers into 1-inch-wide strips.
- 02
Smash or mince 6 garlic cloves.
- 03
Cut 1 lemon in half for juicing.
- 04
Roughly chop a small handful of fresh parsley.
Method
- 01
Slice the bread into 1/2-inch-thick pieces. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toast in a 400°F oven or toaster oven for 5-7 minutes, until golden and crisp. Set aside.
- 02
Heat the remaining olive oil in a large skillet over medium-high heat. Once shimmering, add the garlic and cook for 1-2 minutes until fragrant and very lightly golden. Do not burn.
- 03
Add the bell peppers to the skillet, season with 1/2 teaspoon salt and a pinch of black pepper, and cook for 10-12 minutes, stirring occasionally, until the peppers are softened and blistered in spots.
- 04
Squeeze the lemon juice over the peppers and stir. Taste and adjust seasoning.
- 05
Transfer to a serving bowl or platter. Top with fresh parsley. Serve warm or at room temperature with crispy bread for scooping.
Spice Tips
For warmth, add a pinch of red pepper flakes with the garlic. A splash of balsamic vinegar drizzled at the end adds depth. Finish with fresh basil or oregano for Mediterranean flair.