Side Dish: Spain – Roasted Green Peppers with Parsley

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 medium green bell peppers, approx. 6 oz (170 g) each
- 2 jalapeño peppers, approx. 0.5 oz (15 g) each
- 1/2 cup (120 ml) (packed) fresh flat-leaf parsley, chopped (about 0.53 oz (15 g))
- 1 tsp (5 g) salt

Show original ingredient measurements

- 4 medium green bell peppers, approx. 6 oz (170 g) each
- 2 jalapeño peppers, approx. 0.5 oz (15 g) each
- 1/2 cup (packed) fresh flat-leaf parsley, chopped (about 15 g)
- 1 tsp (5 g) salt

Instructions

1. Preheat a broiler or heat a grill/charcoal until very hot. Place whole green bell peppers and jalapeños directly under the broiler or on the grill and char, turning occasionally, until skins are blackened and blistered on all sides (8–12 minutes).
2. Transfer the hot peppers to a bowl and cover tightly with a plate or plastic wrap to steam for 10 minutes; this loosens the skins.
3. Peel off and discard the charred skins, remove stems and seeds from the green bell peppers, and slice them into strips. For milder heat, remove seeds from the jalapeños and finely chop; keep seeds if you prefer more heat.
4. In a serving bowl, combine the sliced green peppers, chopped jalapeño, chopped parsley and salt; toss gently and serve at room temperature.