- red bell peppers - 900 Grams
- olive oil - 2 items. spoons
- bulb - 1 piece
- garlic - 2 pieces
- paprika - 1/2 teaspoonfuls
- red pepper - 1/4 teaspoons
- saffron - 1/8 teaspoons
- wine vinegar - 2 items. spoons
- olives - 1/2 Cups (pitted)
- Salt and ground black pepper - - To taste
- mint - 2 items. spoons
Preheat the oven. Bake the Bulgarian pepper until the skin is brown, about 20 minutes. Put in a bowl, cover with a towel or a plastic wrap. When the peppers cool, peel off the skin. Cut each pepper along in half and remove the seeds. Cut into wide strips. Heat the olive oil in a large frying pan over medium heat. Add onion and fry, stirring, until soft, about 10 minutes. Add garlic, paprika, red pepper and saffron, fry for 2 minutes. Add Bulgarian pepper, vinegar and black olives. Season with salt and pepper, reduce heat to a minimum and fry for 3 more minutes. Decorate the dish with sliced mint and serve immediately.
Servings: 8