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
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 STUFFED BELL PEPPERS
These are sweet, spicy, and savory! You won't pass up a single bite from this dish! From Cooking with Caprial, American Bistro Fare.
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To Roast Peppers:.
- Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
- When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
- Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
- Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!
EASY ROASTED RED BELL PEPPERS
These are wonderful to use in so many recipes, use right away or refrigerate in a jar --- to store in the refrigerator place the cooled roasted peppers in the jar then cover with oil, add in a pinch of salt, cover tightly with a lid then shake to distribute the salt, refrigerate for up to 3 days, for a large jar use 1/8 teaspoon salt --- do not skip step #5 or you will have a harder time peeling the peppers --- if you are using for salads they are best if brought down to room temperature ---- you may of coarse increase the bell peppers to whatever amount desired :)
Provided by Kittencalrecipezazz
Categories Peppers
Time 35m
Yield 6 bell peppers
Number Of Ingredients 2
Steps:
- Rub the outside of the pepper halves with olive oil.
- Arrange cut-side down in one layer onto a baking sheet or a shallow pan.
- Preheat the broiler and set the oven rack 4-5 inches from the heat.
- Broil the peppers until well charred (the peppers will not char evenly at the ends, this will take about 20 minutes or a little more).
- Transfer to a plate or bowl and immediately cover tightly with heat-proof heavy plastic wrap (I like using Saran Wrap for this).
- Allow to stand for about 20-25 minutes.
- When the peppers are cool enough to handle peel off the the skin.
- Chop to desired size then use immediately or transfer to a glass jar.
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