ROASTED BELL PEPPERS
I made these a few years ago and they were a hit. Great on crackers with cheese or on sandwiches...anyway you want to eat them. You will need a wide-mouth jar to store them such as an old Mason jar. The jar size is determined by how many peppers you actually use. I don't measure anything when making these so I just gave measurements for the purpose of this recipe. You can adjust to your own liking.
Provided by CulinaryQueen
Categories Spreads
Time 1h30m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Turn on the broiler in the oven. (For those of you in the UK, set the grill to highest setting) Put one shelf at the lowest level and the other shelf at the highest level.
- Cut off the top of the garlic bulb and discard. Put the bulb in a small ramekin, drizzle the 2 teaspoons olive oil over the top, and cover with foil. Place on the bottom shelf of the oven. Set the timer for 45 minutes.
- In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
- Place under the broiler/grill until the skins have turned bubbly and black, about 20-30 minutes. The blacker the skin is, the easier it will be to peel them.
- Remove the peppers to a brown paper bag(lunchbag type) or to a bowl covered with cling film, to steam for about 10 minutes.
- Check on the garlic. It should be soft enough for you to sqeeze the pulp out. If not, return to oven for another 5-10 minutes. Squeeze the pulp out into a medium bowl and set aside.
- Remove the peppers from the brown bag or bowl to a cutting board. Carefully peel the blackened skin from the peppers and discard.
- Put the peppers, basil, oregano and salt (and pine nuts, if using) into the bowl with the garlic. Using your fingers, gently mix together until well combined, adding more seasonings to suit your taste. Transfer mixture to jar.
- Pour olive oil over peppers until covered. Place lid on jar and leave to sit about 1-2 hours. Stir peppers and store in fridge for up to 3 weeks. If oil solidifies, remove from fridge 30 minutes prior to consuming.
- Enjoy!
Nutrition Facts : Calories 688.3, Fat 60, SaturatedFat 8.2, Sodium 604.4, Carbohydrate 33.9, Fiber 10.5, Sugar 20.1, Protein 5.8
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
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.
ROASTED BELL PEPPERS
A taste of heaven for garlic lovers. Serve at room temperature. Great on your antipasto platter with whole wheat pita bread and my recipe #299764.
Provided by Karens Krazy Kitchen
Categories Peppers
Time 1h30m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Rinse out a large roasting pan and leave the moisture in the pan.
- Wash the peppers, leave the moisture on them and place in the roasting pan.
- Lower the oven to 325.
- Bake the peppers until soft, about 40-60 minutes. Green peppers take longer than red so just keep an eye on them.
- Turn them over once during the cooking process.
- All ovens run different - You want the skins to look puffy and a bit charred before you take them out.
- Place them in a large deep bowl and cover with plastic wrap.
- When cool, remove the peppers from the bowl.
- Strain the juice left over in the bowl and return it to the bowl.
- Remove the skins and seeds from the roasted peppers (do not rinse).
- Slice thinly and place back in the bowl with the juice.
- Add the remaining ingredients and mix well.
- Marinate in the fridge for at least 3 hours, overnight is best.
- Enjoy!
Nutrition Facts : Calories 56.6, Fat 4.6, SaturatedFat 0.7, Sodium 51.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.5, Protein 0.8
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.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
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 SAUSAGE AND BELL PEPPERS
Steps:
- Preheat oven to 350 degrees F.
- In large frying pan over medium heat, melt butter and olive oil and fry Italian sausage until brown on all sides. Place sausage in a casserole dish and add the onions, bell peppers, potatoes, garlic, wine and salt and pepper, to taste. Bake for 45 minutes or until potatoes are tender when pierced with a fork.
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.
ROASTED BELL PEPPERS GRILLED
Do use any color or even better a combination of colors be it red, orange, yellow. Yes, you can do this stove top over direct flame of in a very hot oven. I prefer the smokiness of them on the grill. Add to salads, sandwiches, puree and spice it up for a dip or sandwich spread, in a wrap, Make a roasted pepper pasta sauce, and to salsa, rice and beans, great on an on pizza, wrap a cooked shrimp or scallop, or simply as a side veggie. Endless possibilities!
Provided by Rita1652
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
- Place the garlic, oil, salt, pepper, rosemary and vinegar in a jar and shake the mixture. Pour into a small bowl.
- Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Reserve any juice from inside the peppers to mix in the dressing. Toss the peppers into the dressing and serve.
Nutrition Facts : Calories 87.2, Fat 7, SaturatedFat 1, Sodium 147.6, Carbohydrate 6.4, Fiber 0.9, Protein 1
ROASTED BELL PEPPERS
This roasted bell peppers recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 4
Number Of Ingredients 1
Steps:
- Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers.
- Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.
SLOW-ROASTED BELL PEPPERS
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Provided by Jason Hammel
Categories Bon Appétit Condiment/Spread Condiment Bell Pepper Lemon Juice Quick and Healthy Quick & Easy Vegetarian Vegan Wheat/Gluten-Free Vegetable
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
- Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
- Just before serving, mix in oregano and drizzle generously with more oil.
- Peppers (without oregano) can be made 2 days ahead. Cover; chill.
SLOW ROASTED BELL PEPPERS
Sweet and tasty.....peppers, shallots and garlic. Very easy to make and to have on their own or as a side dish. You need to allow at least one pepper per person.
Provided by Jen T
Categories Peppers
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the peppers in half lengthways.
- Remove seeds.
- Place in a baking pan.
- Put a clove of garlic and a shallot into each shell.
- Bake uncovered at 150'C for approx 1 & 1/2 hours or until very tender and aromatic.
- Serve either hot or at room temperature.
Nutrition Facts : Calories 61.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 14.2, Fiber 2.1, Sugar 2.9, Protein 2.4
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
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.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
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