فلفل رومي مشوي

We wash the red bell peppers thoroughly and cut them into quarters.

We arrange the pepper quarters on a baking tray and brush them with olive oil and a pinch of black pepper on both sides

We place the tray in a preheated oven at 180°C for 30 minutes until the peppers are slightly charred.

We remove the peppers from the oven, place them in a deep bowl, and cover with plastic wrap for 15 minutes to make peeling easier.

We peel the peppers and cut them into long strips.

We place the pepper strips in a glass jar and submerge them in olive oil for preservation.

We store the jar in the refrigerator for up to 2–4 weeks.