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PR230131 Nancy Silverton Stills Baby Peppers 3
PR230131 Nancy Silverton Stills Baby Peppers 3

Nancy Silverton’s Marinated Baby Bell Peppers

By Nancy Silverton
By Nancy Silverton
Vegan
Vegetarian

Pizzeria Mozza, Nancy Silverton’s iconic—and near-impossible to get a reservation at—restaurant in Los Angeles and Newport Beach is a testament to the power of good dough and great ingredients treated with simple technique and a lot of heart. These bell peppers fall into the latter category and have become a...

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Method

  1. If using an Ooni, fire up your oven and preheat to 177 °C (350 °F). Check the temperature of your baking stone quickly, accurately and from a safe distance with an infrared thermometer.

    Note: If using a conventional oven, adjust the oven racks so one is in the middle position before preheating.  

  2. Place the peppers on a baking sheet, rub them all over with olive oil, sprinkle with salt and spread out in a single layer.

  3. Roast the peppers for about 30 minutes, turning them occasionally, until their skins are wrinkled and slightly charred in places.

  4. Remove the peppers from the oven and set aside to cool to room temperature.

Nancy Silverton

Eight-time cookbook author, chef, artisanal bread maker and co-owner of Pizzeria Mozza in Los Angeles and Newport Beach, as well as Pizzette, Osteria Mozza, Mozza2Go and chi SPACCA, Nancy Silverton has long been an innovative, influential and creative powerhouse. Among her many (many) accolades, in 2014 the James Beard Foundation awarded her with the title of Outstanding Chef in America. You can follow her @nancysilverton.

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