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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red bell pepper in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red bell pepper, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Arrange the bell pepper halves cut-side down on a baking sheet and nestle the unpeeled garlic cloves alongside them. Drizzle with 2 tbsp of the olive oil and sprinkle with ½ tsp salt.
Roast for 25–30 minutes, until the pepper skins are deeply charred and blistered and the garlic cloves feel soft when pressed. Remove from the oven and let rest for 10 minutes — the steam trapped under the skins will loosen them.
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