– Coupez les poivrons en 4 et retirez les graines ainsi que les cotes blanchâtres
– Mettez dans un plat et au four à 180° pour environ 45mn
– Epluchez la peau (c’est ce qui rend les poivrons indigestes)
– Parsemez d’ail et de persil haché, fleur de sel, poivre noir et ajoutez une généreuse quantité de la meilleure huile d’olive que vous puissiez trouver. Un peu de piment d’Espelette ne gâchera rien.
– Laissez une nuit au frigo et servez à l’apéritif. Vous pouvez aussi utiliser ça en condiment. En petits morceaux dans du riz ou dans une salade…
– Cut the peppers into 4 and remove the seeds and white parts inside
– Put in a dish and bake at 360°F for about 45 minutes
– Peel the skin (this is what makes peppers hard to digest)
– Sprinkle with chopped garlic and parsley, salt and black pepper and add a generous amount of the best olive oil you can find.
– Keep in the fridge overnight and serve as an appetizer. You can also use it as a condiment. Small pieces in rice or in a salad …
MY FRENCH HEAVEN 
Stephane, I think this recipe is amazing! I will surely try it out! I put a plug for you on my face book Ali’s Italian Kitchen page. Tres bien!
Oh thank you so much Ali!! I am trying to build traffic and this sure will help! Keep on blogging and eating and cooking my friend!
I am having so much fun with this blog as I am able to share so much info and glean so much info from so many cooking collegues around the world!
I do love those …. I find,though, that removing the seeds and pulp after cooking adds to the flavor a bit.
Great idea! Thanks for the tip. I will try next time.