This red pepper soup is best eaten cold, it is ideal in summer when the peppers are meaty and rich in taste. To prepare it, wash, seed and finely chop 3 red peppers. Brown them with 2 sliced onions, 1 sprig of thyme and 1 tablespoon of olive oil in a casserole dish. Cook for about 10 minutes then add plenty of water and season with salt, pepper and a little powdered sugar. Then finely blend the soup.
Ideal as an aperitif or as a starter, this salad of grilled peppers concentrates all the flavors of these vegetables. Wash 2 peppers and grill them, whole, under the oven grill, turning them regularly. Their skin should blacken and blister. Then enclose them in a plastic bag:this will make peeling easier. Then peel the peppers by simply pulling on the skin:it will come off on its own. Then cut them into strips. Mix them with 3 cloves of minced garlic, 2 tablespoons of olive oil and a little salt. Leave to marinate in the fridge until ready to serve.
For a change from the traditional stuffed tomatoes, try this recipe for stuffed peppers. Wash the peppers and cut them in half lengthwise. Then, deseed them and remove the white membranes, then fill them with the stuffing of your choice (based on pork and beef for example, or rice, vegetables, cheese, etc.). Sprinkle the stuffed peppers with breadcrumbs or grated Parmesan and a drizzle of olive oil. Then bake them for about 1 hour in the oven on thermostat 6 (180°C). Serve with rice or green beans.
