Bell Pepper Tapenade with Mascarpone and Mint

Preheat the oven to 250 °C.

Wash and dry the bell peppers, brush them all over with some of the olive oil (approx. 20 ml), season with salt and pepper, and place them on a baking sheet. Roast in the preheated oven for approx. 15 minutes until the skin blisters.

Place the roasted bell peppers in a bowl, cover tightly with cling wrap, and let steam for 5 minutes. Then peel off the skin with a knife. Remove the stem, halve the bell peppers lengthwise, and remove the seeds. Briefly rinse the flesh with cold water, pat dry, and cut into approx. 0.5 cm cubes.