Roasted Peppers with Cappers



  • 500 gr of peppers

  • 500 gr of yellow peppers

  • 100 gr Capers in vinegar

  • 30 gr Extra virgin olive oil

  • 100 gr Breadcrumbs

  • 15 Sprays of Natural Garlic Extract TURCI

  • 12 Sprays of Natural Basil Extract TURCI

  • Mio Sal TURCI, (to taste)


  • To prepare the baked peppers with capers, start by cleaning the red and yellow peppers: wash them under running water, dry and cut tin half lengthways, remove the inner seeds and stem with a sharp knife. Cut each half of the peppers into strips, cutting across the long side. Take an ovenproof dish (you can use either glass or ceramic) and pour the peppers into it.
  • Salt the peppers and take care of the seasoning: pour the oil into a small bowl and add TURCI GARLIC NATURAL EXTRACT. Pour the garlic-flavoured oil emulsion into the baking dish and stir so that the peppers are well seasoned.
  • Bake the peppers at 180° for about 30 minutes in a preheated static oven. In the meantime, drain the capers from their water, and once they are cooked, take the baked peppers out of the oven and add the capers only now so that they retain their aroma. Put the dish with the peppers and capers back in the oven at 180° for another 5 minutes, then take it out.
  • Dust the surface with breadcrumbs, add TURCI BASIL NATURAL EXTRACT, and mix well. Place back in the oven at the same temperature and cook au gratin until a crust has formed on the peppers. Remove the baked peppers with capers from the oven and wait a few minutes for it to cool before serving.