Roasted Sweet Hot Peppers With Garlic Food

HOW TO ROAST SWEET MINI PEPPERS

Steps:

• Preheat oven to 350 degrees F (176 C)
• Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
• Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
• Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.

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.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

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.

ROASTED SWEET & HOT PEPPERS WITH GARLIC

Steps:

• 1. Toss everything together in a mixing bowl then spread them out separately on a baking sheet.
• 2. Pre-heat the oven to 400 degrees,bake for twenty minutes,you're done!! Enjoy!! :)

ROASTED PEPPERS WITH GARLIC

Steps:

• Preheat broiler.
• Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
• Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

ROASTED PEPPERS IN OLIVE OIL

Steps:

• Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
• Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.

Steps:

• Rince the peppers and put them in an oven pan on top of an aluminum foil or a baking sheet. You don't need to oil it
• Turn the grill on in the oven and set the pan at the highest level making sure the peppers don't touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
• Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
• Place the peppers in a paper bag and close it
• Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
• Remove seeds and cut in slices
• Add garlic, basil, salt and olive oil
• Mix and let it rest for at least 1 hour before serving

ROASTED PEPPERS IN OIL WITH GARLIC

Steps:

• Preheat grill or Heat oven 375 degrees. Note: this can also be done on a gas grill.
• Peel away the outer layers of the garlic bulb. Cut about ¼-inch off the top of the garlic head, exposing the individual cloves of garlic.
• Drizzle garlic head with 1 teaspoon of olive oil and wrap in tin foil.
• Roast garlic in preheated oven or grill for 40 minutes or until soft.
• About halfway into the garlic roasting time, start roasting the peppers. Using a gas burner, heated grill or under a broiler, allow the bell peppers to char (blacken) on all sides. As one side blackens use tongs to rotate the pepper to char all sides fully.
• Remove charred peppers from oven or grill and place in a plastic bag (sealed) OR a mixing bowl covered with plastic wrap. Allow to sit for 15-20 minutes.
• Peel the charred skin off the pepper. TIP: using a dining knife, running under water and massaging can help remove stubborn skin. NOTE: if desired some of the charred skin can be left for looks and/or flavor.
• Cut peppers in half, remove the seeds and stems, then slice into strips.
• Squeeze the garlic cloves out of their skin and toss with roasted pepper strips.
• Layer peppers and garlic into glass jar. Pour olive oil into jar until the peppers are submerged and covered.
• Tightly cover jar with lid and refrigerate for up to 1 week.

PICKLED GARLIC WITH HOT PEPPER

Steps:

• Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using.
• Bring to a boil and boil 5 minutes.
• Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
• Release air bubbles, ensure the rim is clean and seal the jars.
• Let the pickled garlic rest for 2 weeks and believe me you will enjoy.

ROAST PEPPER SPREAD WITH WALNUTS AND GARLIC

Steps:

• Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin.
• Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.).
• Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.
• Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving).

ROASTED RED PEPPERS WITH GARLIC

Steps:

• Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Transfer pepper mixture to platter. Sprinkle with parsley and serve.