Les Poivrons au Four

Grilled peppers

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Not only is the flavour of peppers greatly enhanced by grilling but they are also far more digestible. The only trouble is that they are so delicious you will find that everyone asks for more.


  • 3 large red peppers
  • 3 large yellow peppers
  • 4 tablespoons extra-virgin olive oil


Preheat the grill to its highest heat. Grill the peppers until the skins are well blackened and blistered. Turn them over so that all sides get charred. Place the peppers in a polythene bag and leave to cool for 5 minutes – this enables the skins to be removed more easily. Remove one pepper at a time from the bag, wet your fingers with cold water and pull off the charred skins. Peel the other p