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"Roasted" peppers in Thermomix

Vegetables60 minutes4 people150 calories
1/52/53/54/55/5 (6 votes)
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By Ascen Jimenez

Peppers "roasted" in Thermomix

Let's do roasted peppers" with our Thermomix. And I put "roasts" in quotes because, although our machine does not grill, the truth is that they hit the mark.

We will to Varoma, without having to turn on the oven, and we will dress them as if they were the traditional roasted peppers. You can serve them as an aperitif, as accompaniment to any meat or fish and even decorating dishes -a la Russian salad It is going phenomenal.

Peppers "roasted" in Thermomix

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Some peppers that we will make varoma but that will look like roasted peppers. Ideal as a side dish, an aperitif or to decorate our best dishes.

Peppers "roasted" in Thermomix
  • Ascen Jimenez
  • Recipe type: vegetables
  • Calories: 150
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 red bell peppers not too big
  • Extra virgin olive oil (to spread at the beginning and to dress them later)
  • Tap water (1,5 liters) for cooking with Varoma
  • Sal Island
  • 1/2 small onion cut into very thin slices
  • 3 peeled garlic cloves
  • Wrapping film

Preparation

  1. We wash the peppers. We spread them with olive oil and wrap each one in a piece of plastic wrap. We put them in the varoma container (not on the tray) and cover the container.

  2. We put the water in the glass, cover and put the varoma container in its position. We program 45 minutes, varoma temperature, speed 2.

  3. When the time is up we turn off the machine and wait a few minutes so as not to burn ourselves when cleaning them.

  4. We take a pepper, being careful not to burn ourselves, we remove the film, we remove both the stem and the seeds, we cut it into strips and we peel those strips. It is important at this point that all the liquid that releases is collected in a bowl or in the container where we are going to place them later. And be careful, the liquid is hot. We do the same with the other two peppers.

  5. When they are all clean we place them in our container, along with their own juice.

  6. Now we will add salt, the onion that we will cut into very thin slices, some peeled garlic cloves and extra virgin olive oil (which together with the juice of the peppers will make them covered with liquid). And ready!

Notes

45 minutes is usually enough for them to cook well, but if the peppers you use are very large you can leave them for a few more minutes.[br][br]They keep great in the refrigerator but we have to remember to take them out before we are going to consume them so that the oil takes the desired texture. If we haven't remembered, we can put them in the microwave for a few seconds.

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Vegetables with cream cheese

More information - Russian salad


Discover other recipes of: Varoma Recipes, Vegans, Vegetarian

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  1.   txarlie said
    ago 9 years

    I have a question with this recipe: is the onion raw? And the garlic too? How do they pochan? In our container?

    Reply to Txarlie
  2.   Maribel said
    ago 9 years

    You can also make "roasted" aubergines. The truth is that the peppers seem roasted, the result is great.

    Reply to Maribel
    1.    Ascen Jimenez said
      ago 9 years

      What a good idea! I will try them 😉
      Thanks Maribel!

      Reply to Ascen Jiménez
  3.   Alina said
    ago 8 years

    I just made them for tonight. The kitchen smelled great. I have added a little vinegar because I really like vinegar ?.
    Thanks for sharing the recipe.
    Congratulations on your work.

    Reply to Alina
    1.    Ascen Jimenez said
      ago 8 years

      How delicious Alina ... Thank you for your comment 😉
      A hug!

      Reply to Ascen Jiménez
  4.   Mercedes said
    ago 7 years

    Are the onion and garlic raw?

    Reply to Mercedes
    1.    Ascen Jimenez said
      ago 7 years

      Hello Mercedes,
      Yes, I put them raw, as a pepper dressing. I divide them into very thin strips that, as you can see in the photo. Then, with the liquid from the peppers and the oil, they become almost transparent.
      A hug!

      Reply to Ascen Jiménez