Roasted red bell pepper dip


A new recipe to end the summer with a touch of sweetness: a poivronnade (or roasted red bell pepper dip).

You can use it warm and serve it with a vegetarian dish or fish, or cold, for example as a dip with gressini, or spread it on toasted bread.

For those who are not big fans of peppers: this preparation may be able to change your mind, as the cooking method gives them a certain sweetness.

Roasted red bell pepper dip (poivronnade)

Servings 1 small jar
Prep Time 30 minutes
Cook Time 40 minutes


  • 3 nice red bell peppers
  • 2 cloves of garlic
  • 1 large tomato optional
  • olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • Salt
  • Pepper
  • 1 pinch of smoked paprika optional


  • Preheat the oven to 180°C or turn on the grill to maximum power.
  • Wash the peppers and cut them in half.
  • Remove the stalk, seeds and white ribs from the inside.
  • Place the peppers on a baking tray (possibly covered with baking paper), domed side up.
  • Place the baking tray in the upper part of the oven and cook for 15-20 minutes until the skin of the peppers begins to blacken and blister.
  • Remove the blackened peppers as you go. Then put them in a closed container for about 20 minutes (tupperware, a bowl with a lid or a plate) to create condensation which will make peeling the peppers easier.
  • Then remove the skin from the peppers.
  • Cut them into strips about 1cm wide, and cut the strips into 2 or 3 lengthways.
  • Coarsely chop the garlic.
  • Rinse and dice the tomato (optional).
  • Heat a little olive oil in a frying pan and fry the garlic for 3 minutes over a medium heat.
  • Add the pepper strips and diced tomatoes and fry for a about ten minutes, stirring regularly.
  • Add the rosemary, thyme, salt and pepper. If you use smoked paprika, add a tiny pinch of it. Leave to fry for a further 2 minutes and then put the mixture aside.
  • Pour the mixture into a blender and blend it. Taste and adjust the seasoning if necessary.
  • Your poivronnade is ready!


You can customize this preparation as you wish! Why not add chickpeas for a hummus/pepper version? Or to give it a little crunch, sunflower and/or pine seeds? You could also replace the fresh tomato with dried tomatoes.
I like this poivronnade as much hot as cold! Hot, you could use it to coat a white fish fillet, or with cereals, for example with smoked wheat (Freekeh) and diced fresh tomatoes.
Cold, you can enjoy it with breadsticks/gressini, or as a topping for toasted bread, with pieces of sheep’s cheese and/or tomatoes, for instance!
Course: Appetizer, Side Dish
Cuisine: Mediterranean

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