Low Carb Romanian Roasted Peppers (Ardei copti)

The famous Easy Low Carb Romanian Roasted Peppers (Ardei copti) is now available on Cooking Romania by Vivi! Thanks to Adara, the full recipe with video is now online. One click away for you to try and decide for yourself if we Romanians are unreasonably mad about our Roasted Peppers (Ardei umpluti) or for the right reasons.

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4 Fun Facts about Bell Peppers

• Bell peppers are fruits, as they have seeds and come from a flowering plant, just like tomatoes.
• A bell pepper has the highest levels of Vitamin C of any produce. Higher than oranges!
• Red bell peppers are sweeter than green peppers as they sweeten while they ripen.
• You can grow bell peppers all year round.
• In Romanian, bell peppers are called “ardei grasi” (literal translation “fat peppers”)

More Bell Pepper Recipes on Cooking Romania by Vivi

Low Carb Romanian Roasted Peppers (Ardei copti)

Below you can find tips on how to roast peppers. This is the easiest method for cooking and charring peppers on stovetop for the richest and smokiest flavor.

Low Carb Romanian Roasted Peppers (Ardei copti)

Recipe by ViviCourse: Appetizers, SidesCuisine: RomanianDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

30

kcal

Total time

20

minutes

Romanian Low Carb Roasted Peppers (Ardei copti) is one of the most popular Romanian recipes. Together with Stuffed Peppers (Ardei umpluti), Rolled Cabbage (Sarmale), Roasted Eggplant Dip (Salata de vinete), Polenta (Mamaliga), Sweet Bread (Cozonac), Pickles (Muraturi) and some other famous Romanian recipes, Roasted Peppers (Ardei copti) are the staples of Romanian cuisine.

Ingredients

• 3 peppers (any type or color would do)

• 1-2 tbsp. lemon juice or vinegar (I use white vinegar)

• 2-3 tbsp. olive oil

• 1/2 tsp garlic powder or 2 finely chopped cloves fresh garlic

• Salt and pepper to taste

• 1/4 cup water (or more for milder taste dressing)

• Parsley or dill for serving, chopped

Directions

• Roast the peppers on open flame or flat metal roasting disk until pepper skin is charred and black – approximately 15 minutes depending on the size of the peppers. Give them quarter turns. After 1 minute, pierce each pepper with a fork to deflate.
• Remove from heat and wash in cold water. Careful, they are hot!
• Peel the skin off gently. Set aside.
• In a bowl, whisk together vinegar or lemon juice, oil, garlic powder, pepper, salt and water.
• Place the peeled peppers on a nice dish and mix well with the dressing.
• Serve with chopped parsley or dill.

Recipe Video

Notes

• You can either roast your peppers on the stovetop on a gas flame, or on a grill pan. You may wish to cover the heating element with tin foil to protect it from spills.
• Instead of peeling the peppers under cold water, you can choose to steam them for 20 minutes on a cutting board, with a large inverted bowl over the top of them. This helps remove the skin easily.
• You can also seed the roasted peppers after steaming, but that would definitely take all the fun away!
• You can store your peppers in the fridge in an airtight container or in a jar with olive oil and garlic for up to a week. Freezing the peppers is not recommended.

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