Roast Peppers Food

ROASTED RED BELL PEPPERS

Steps:

• Heat oven to 450F degrees.
• Wash peppers and cut in half.
• Remove seeds and stems.
• Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
• Bake for 10-15 minutes or so, until skin of pepper is seriously black.
• Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
• Let cool so you can touch them.
• Skin will peel off easily.
• Cut halves into strips, or however you need them to be cut.
• Now you know how to roast a red pepper!
• Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
• You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a baking dish.
• Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.
• Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.
• Peel and discard skins.

ROASTED PEPPERS & ONIONS

Steps:

• Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
• Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
• Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES

Steps:

• Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
• Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
• Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
• Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

ROASTED MINI SWEET PEPPERS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
• Cut the mini peppers in half lengthwise. I usually leave the stem as I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
• Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan.
• Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
• Bake them until tender, about 20 minutes. Serve immediately.

HOW TO ROAST BELL PEPPERS

Steps:

• This is my preferred method for roasting peppers, because you can roast several peppers at once. Preheat oven to 400 degrees. Brush a baking sheet lightly with olive oil. Lay peppers on their sides, stems pointing sideways.
• Put baking sheet in oven and allow peppers to roast for 20 minutes.
• Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
• Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven.
• You can also use your oven broiler to roast the peppers, which is a faster process that chars them more than regular oven roasting. While it goes faster, you also have to watch it carefully, as the peppers will need frequent turning during the process. If you wish to broil the peppers, I suggest placing the rack in the upper third of the oven so there is 8-9 inches between the broiling element and the peppers. That way, the peppers will be able to soften as they char. When they're too close to the broiler, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel.
• Preheat broiler to high and place the peppers below the broiler.
• Let them roast for 20-25 minutes, giving a quarter-turn every 5 minutes, until the peppers are charred, soft and collapsing. The broiler will char them quite a bit, the skin will be very black and crispy-- don't worry, you're going to peel it off anyway. Remove from the oven.
• Proceed to instructions for "Steaming Your Peppers."
• I typically use this method when I only have one or two peppers to roast. It's messier than the oven method, but it produces a very smoky rich flavor. There are a couple of ways to roast peppers on the stovetop - on a gas flame, or on a grill pan. If roasting directly on a gas stovetop, you may wish to cover parts of your heating element with foil to protect it from spills.
• Turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.After 20 minutes, use tongs to gently squeeze the pepper. If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.
• Remove pepper from the stovetop. Proceed to instructions for "Steaming your Peppers."Prepare grill pan according to instructions. My pan requires a bit of water to be placed in the circular chamber. Preheat grill pan over medium heat; brush lightly with oil if it is recommended for your pan. Place pepper on the preheated pan.
• Roast the pepper for 20-30 minutes, giving a quarter turn with a pair of tongs every 5 minutes or so, until the pepper is charred and collapsing. Check water level about halfway through cooking if your grill pan requires it. Skip to instructions for "Steaming Your Peppers."
• I tend to use this method during the summer when we're using our gas grill a lot. Roasting over an open flame produces a great smoky flavor. Be sure to wear a protective oven mitt. Place peppers on the open grill over a medium flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing.
• You can also use a kitchen/bruleé torch to char your peppers, but it's a slow process. Using a grill or gas flame is more efficient.
• Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes.Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed. I prefer using the bowl method. Whichever method you choose, steam the peppers for about 15 minutes.
• Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it's well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting-- I recommend roasting the peppers whole and seeding after the roast.
• Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper.
• Flip the pepper over to reveal the skin side. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
• Alternatively, you can seed and skin the pepper under running water, which will make it easier to get the pepper flesh clean. I prefer not to do this, because I feel the pepper loses some flavor in the process-- but if you're in a hurry and don't want to mess up your hands too much, it will speed things up.Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.
• Roasted peppers can be used in a variety of recipes, or snacked on as-is dressed with salt and pepper. They can be added to stews and pasta sauces or chopped into salsa. They can even be mixed with fresh basil and olive oil to create a peppery bruschetta. I have many recipe ideas on my website, just search Roasted Bell Peppers for ideas. Enjoy!

EPIC ROASTED BELL PEPPERS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Cut the peppers into wide strips or quarters. Toss them with olive oil, oregano, kosher salt and pepper.
• Line a baking sheet with parchment paper. Place the peppers on the baking sheet and roast 25 to 30 minutes until tender. Store any leftovers refrigerated for up to 4 days.

HOW TO ROAST PEPPERS OR FRESH CHILES, ANY TYPE OR VARIETY

Steps:

• Rinse peppers or chiles and dry very well. Place a piece of aluminum foil on a heavy cookie sheet or broiler pan for easy clean up. Place them in a single layer on pan and place under the preheated broiler or on a grill. (If using an outdoor grill there is no need for a pan, just place them directly on grill rack).
• Watch them closely and turn only when they have turned black on one side. If you think you have burned them you are probably doing it right! Blacken the remaining side and remove from heat source.
• Using a pair of tongs transfer the blackened peppers or chiles to a paper or plastic bag (you could even use a pot with a tight fitting lid) and close bag well so condensation can build. You could also just lay a clean kitchen towel over the peppers or chiles and let the condensation work.
• Once they are cool to the touch, simply peel off the blackened skin and remove the stem and seeds and membrane inside. You can use a paper towel to get them cleaner but the small charred pieces add to the flavor in your dishes. Do NOT rinse with water for any reason!
• Now you can use them immediately, keep in the refrigerator for a few days or freeze them! I like to place them back on the pan in a single layer and freeze them that way,. Then transfer them to a zipper type bag and remove as much air as you can. Now you have individually frozen peppers or chiles and can remove just one or two as needed!
• If using hot peppers or chiles remember freezing them can increase their spiciness a little! That can be a good thing!
• NOTE: You can use this method for any type of pepper or chile just be careful to keep them separate for storing and using. I would also keep them from touching during the process to avoid transfer of spiciness to otherwise sweet peppers. Maybe roast together in a pan but let them "steam" in separate bags. Enjoy!
• OH AND BY THE WAY: If roasting hot peppers or chiles you may want to wear gloves to avoid getting the oils on your fingers and then in your face! OUCH!

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED PEPPERS

Steps:

• Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.