The smoky, sweet taste of the roasted peppers combines with garlic, in this flavorful Roasted Bell Pepper Confit. Perfect to dress up any dish, one even as humble as rice with scrambled eggs.
This post is sponsored by Nakano®
Let’s talk about comfort food.
We once made a poll amongst our readers, only that we called it “poor man’s food”. The votes ran the gamut between the humble rice with spicy sardines, bread with avocados, and surprisingly, many of our readers mentioned that their favorite comfort food was the same one I always come back to: rice and scrambled eggs!
A long time ago I came up with this very tasty confit and use it to dress up otherwise unimpressive dishes. Confit is a French word for food cooked in a way that maximizes its taste, a preserve of sorts. So let’s borrow a word from the French.
With this method of cooking, peppers turn into a much milder version of themselves and will dress up whatever dish you use it for. Although I totally recommend you try it with rice and scrambled eggs, please, humor me.
To add just the right touch of sour I used Nakano’s roasted garlic rice vinegar, the touch that completes the flavor. By the way, join Nakano for the Splash it On, Step it Up Challenge and make yourself healthier this summer.
Delicious, comforting and healthy. It hardly gets better, does it?
Roasted Bell Peppers Recipe
- 4 bell peppers
- 1 cup of olive oil
- 1 head of garlic (yes, one entire head), peeled and sliced
- 1/4 cup Nakano Red Pepper Rice Vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Roast the pepper on the stove until the skin has blackened. Submerge in cold water and remove the black peels. Clean the peppers of seeds and the white parts inside. Chop into thin strips.
- Heat the olive oil over very low heat in a skillet. Add the garlic and cook for 5 minutes (make sure it does not burn). Add the peppers and cook for another 5 minutes. Remove from the heat and cool to room temperature. Stir in vinegar, salt and pepper.
- If you will not serve it immediately, pour into a jar with a tight-fitting lid and save in the fridge for up to week. Always serve at room temperature.
This post and recipe is sponsored by Nakano, all-natural seasoned rice vinegars
These opinions are 100% mine, and have not been revised nor altered by the sponsor.