Grilled Bell Peppers with Romesco Sauce, Roasted Red Peppers, and a touch of Almond Flour
Grilled bell peppers are a classic summer side dish, but they can be elevated to new heights with the addition of a few simple ingredients. Romesco sauce, a rich and flavorful sauce made from roasted red peppers, almonds, and olive oil, adds a vibrant flavor to the grilled peppers. Roasted red peppers add a smoky sweetness, and almond flour provides a nutty crunch. The result is a dish that is both complex and satisfying.
The origins of grilled bell peppers are murky, but they are thought to have been first cultivated in Mexico thousands of years ago. They were brought to Europe by Spanish explorers in the 16th century, and they quickly became a popular ingredient in many cuisines. Romesco sauce, on the other hand, is a Catalan dish that dates back to the Middle Ages. It is traditionally made with roasted red peppers, almonds, tomatoes, garlic, and olive oil. The combination of grilled bell peppers and romesco sauce is a relatively recent invention, but it has quickly become a favorite of food lovers around the world.
Grilled Bell Peppers with Romesco Sauce, Roasted Red Peppers, and a touch of Almond Flour Grilled Bell Peppers with Romesco Sauce, Roasted Red Peppers, and a touch of Almond Flour Grilled Bell Peppers with Romesco Sauce, Roasted Red Peppers, and a touch of Almond Flour Grilled Bell Peppers with Romesco Sauce, Roasted Red Peppers, and a touch of Almond Flour
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 4 bell peppers, any color
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup romesco sauce
  • 1/2 cup roasted red peppers
  • 1/4 cup almond flour
Instructions
  1. Preheat the grill to medium-high heat.
  2. Cut the bell peppers in half lengthwise and remove the seeds.
  3. Drizzle the bell peppers with olive oil and season with salt and pepper.
  4. Grill the bell peppers for 10-12 minutes per side, or until they are tender and slightly charred.
  5. Spread the romesco sauce over the grilled bell peppers.
  6. Top the bell peppers with the roasted red peppers and almond flour.
  7. Grill for an additional 5 minutes, or until the almond flour is golden brown.
Why It Works
  • Grilling the bell peppers gives them a slightly smoky flavor and a tender texture.
  • Romesco sauce adds a rich and flavorful sauce to the grilled peppers.
  • Roasted red peppers add a smoky sweetness to the dish.
  • Almond flour provides a nutty crunch that complements the other flavors in the dish.