BosGuy cooks: Roasted bell peppers

Back in 2014 I shared a post about roasting garlic and bell peppers. I now prefer this method for garlic, which I shared in January this year. It may take longer but it is insanely easy and I can make far more in one batch. I still regularly roast bell peppers for two reasons. First, it is pretty easy, and second, when I buy roasted peppers in a jar sometimes they taste funny so stopped buying jarred roasted veggies a while back.

PREP & ROASTING: Preheat the oven to 400 Farenheit / 200 Celsius or you can do this on a grill over high heat. Wash the peppers and place in the oven on a tray lined with foil for easier clean up and rotate every 8-10 minutes (total cooking time ~30minutes). If you’re using a grill / open flame, you may need to rotate the peppers more quickly.

RESTING AND PEELLING: If there is any work to this recipe it is peeling the skin and removing the seeds from the roasted peppers. Unless you have asbestos fingertips let the peppers rest for 15 minutes because they will scald you. The peppers will look wrinkly and deflated when you take them out of the oven. The skin should easily peel off. You’ll also want to remove the seeds and stem.

cooking

STORAGE: The peppers will keep in the refrigerator for about a week. Add a drizzle of olive oil and keep sealed in a container. I sometimes will also add a few sprigs of Thyme. I’m never quite sure if it adds to the flavoring but it makes me feel like I’m making good use of the fresh herb.

One reason I like to roast bell peppers is because the flavor elevates a dish. This is an easy way to add flavor without calories. I welcome suggestions on how you use roasted bell peppers. Here are some of the ways I use roasted bell peppers.

  • Julienne the bell peppers and add to a salad
  • Puree and add them to your red sauce (combine it with roasted eggplant)
  • Puree with sour cream cream cheese and dill for a decadent dip
  • Puree with ricotta cheese to make baked eggplant rollatinis
  • Include in your omelet with goat cheese (it is crazy good)
  • Add to an antipasto or charcuterie platter for color and flavor

2 responses to “BosGuy cooks: Roasted bell peppers

  1. Add some diced up into baked macaroni and cheese to give a little visual and tasty punch to a rich, mellow dish. Or lay on the top if you want people to be able to avoid the unknown.

    Like

  2. yUM! nOTHING LIKE THEM!!!lOVE THEM EITHER RAW OR COOKED!

    Like

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