Belolučene Paprike
Belolučene Paprike is a classic, beloved side dish or appetizer across Serbia, made simply with fire‑roasted sweet peppers, fresh garlic, oil, vinegar, and herbs. It is naturally vegan and often prepared during Orthodox fasting periods, yet loved by everyone for its rich, smoky sweetness balanced with sharp garlic and tangy acidity. The peppers turn soft, juicy, and deeply aromatic, with a beautiful charred skin that adds extra depth of flavour. Served chilled or at room temperature, it pairs perfectly with crusty bread, grilled vegetables, or as part of a spread of meze dishes. It is simple, fresh, and captures the true taste of Serbian home cooking.
Shared by paula
Time
35 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 6–8 large red bell peppers (sweet, thick‑fleshed)
- 4–6 garlic cloves, peeled and finely minced or crushed
- 3–4 tbsp sunflower oil or extra virgin olive oil
- 1–2 tbsp apple cider vinegar or white wine vinegar
- 1 bunch fresh flat‑leaf parsley, finely chopped
- 1 tsp fine salt (adjust to taste)
- Freshly ground black pepper to taste
👩🍳 Instructions
- 1
Roast the peppers: Preheat your oven to 220°C / 425°F, or place peppers directly over a gas flame/grill. Roast, turning often, until the skin is blackened and blistered all over. Transfer immediately into a bowl, cover tightly with a plate or plastic wrap, and let them steam for 10–15 minutes — this makes peeling easy.
- 2
Peel and prep: Once cool enough to handle, peel off the charred skin carefully, remove the stems and seeds, and tear the flesh into large strips. Keep any tasty juices that collect — do not throw them away.
- 3
Season: Place the pepper strips and their juices in a shallow dish. Scatter over the minced garlic, salt, black pepper, and half the parsley. Drizzle generously with oil and vinegar, then toss gently to coat evenly without breaking the peppers.
- 4
Rest and serve: Let it sit at room temperature for at least 30 minutes so the flavours blend beautifully — it tastes even better if left in the fridge for a few hours or overnight. Sprinkle with the remaining fresh parsley before serving. Enjoy with crusty bread, alongside grilled food, or as part of a meze platter.