ROASTED BELL PEPPERS RECIPE RECIPES
ROASTED RED BELL PEPPERS RECIPE - FOOD.COM
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 18.4, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2.4, CarbohydrateContent 3.6, FiberContent 1.2, SugarContent 2.5, ProteinContent 0.6
ROASTED BELL PEPPERS RECIPE - ITALIAN.FOOD.COM
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.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
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, FatContent 60, SaturatedFatContent 8.2, CholesterolContent 0, SodiumContent 604.4, CarbohydrateContent 33.9, FiberContent 10.5, SugarContent 20.1, ProteinContent 5.8
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