Red Bell Peppers with Capers Tapas
Colorful, smoky, and brimming with Mediterranean charm, the Red Bell Peppers with Capers Tapas recipe is an irresistible addition to any appetizer spread. Featuring the natural sweetness of roasted red bell peppers paired with the tangy burst of capers and a drizzle of rich extra virgin olive oil, this dish is a celebration of bold yet balanced flavors. Enhanced by garlic, red wine vinegar, and fresh parsley, these vibrant tapas are perfect for serving alongside toasted baguette slices for an effortless yet elegant bite. Ready in just 40 minutes, this Spanish-inspired recipe is ideal for entertaining or as a light starter. Packed with wholesome ingredients, it's a must-try for lovers of roasted vegetable dishes and Mediterranean-style appetizers.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons capers
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 medium loaf baguette
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast in the oven for 20-25 minutes or until the skins are slightly charred and blistered, turning occasionally to ensure even roasting.
Remove the peppers from the oven and place them in a large bowl. Cover with plastic wrap or place a plate over the bowl to trap the steam. Let it sit for 10 minutes to loosen the skins.
Peel the skins off the peppers and remove the stems and seeds. Slice the roasted peppers into thin strips.
In a small bowl, mix the extra virgin olive oil, red wine vinegar, minced garlic cloves, sea salt, and black pepper until well combined.
Arrange the roasted red pepper strips on a serving plate. Drizzle the olive oil mixture over the peppers.
Scatter the capers evenly over the peppers and sprinkle with freshly chopped parsley.
Slice the baguette into thin rounds and toast them lightly if desired. Serve the red bell peppers with the baguette slices on the side.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2656 mg | 116% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 37.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
