- sweet bell peppers - 6 pieces
- red wine vinegar - 1/4 cup
- garlic - 1 tooth
- salt - To taste
- Freshly ground black pepper - To taste
- olive oil - 2 items. spoons
- capers - 2 st. spoons
- parsley - 2 st. spoons (optional)
- Mozzarella cheese - 220 Grams
1. Preheat the oven to 200 degrees. Put the bell peppers on a large baking sheet, lined with aluminum foil, and bake for 45 minutes to 1 hour. Using tongs, turn the Bulgarian peppers every 15 minutes on one of the four sides. Thus, the peppers will be evenly fried from all sides and will not burn. 2. Once the peppers are ready, cover the baking sheet with another sheet of aluminum foil and allow to cool. When the peppers cool down, remove the skin and seeds. 3. Cut into strips about 6 mm thick. Mix the pepper in a bowl with red wine vinegar, chopped garlic and a few pinch of salt. Cover and leave the pepper to marinate for 1 hour or for the night (up to 4 days) in the fridge. 4. Before serving, put the Bulgarian pepper on a plate. Add salt and ground black pepper to taste. Pour the peppers with olive oil, sprinkle with capers, chopped parsley and put slices of Mozzarella cheese. Serve with crispy bread and a glass of wine.
Servings: 15