Roasted Red Peppers are a versatile condiment, ingredient, and topping. The ways to use Roasted Red Peppers and endless, and making your own is both easy and fun! If you don’t grow your own, buy a bunch when there on sale and make your own roasted peppers at home!
Fun? Yes, fun! There are very few recipes that require you to burn food. Roasted Red Peppers require just that! And, with the help of a very hot oven, and a little patience, you can have homemade Roasted Red Peppers any time you please!
At the end of every summer, I will patiently wait until I see locally grown red bell peppers go on sale. They’re never really expensive at any time of the year, but Lord Byron loves a great deal! I wait for this sale, because I like to make my own. We love roasted red peppers and actually prepare quite a few recipes using roasted peppers as a main ingredient, like this Roasted Red Pepper and Goat Cheese Pasta!
This year, I’m so excited about growing my own peppers. Just yesterday, I took a closer look at the little trees growing in one of raised garden beds. The red chili peppers are just little wee things right now, but the jalapenos are about an inch long. My fingers are crossed that the red and green bell peppers will do well too, but there’s no sign of a pepper to be seen yet. It’s still early though!
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ROASTED RED PEPPERS
Many recipes can benefit from the smokiness and concentrated bell pepper flavour. And, Dear Reader, nothing is easier than roasting red peppers. If you like peppers as much as we do, then I do encourage you to make your own. Roasted Red Peppers require you to char them, which is most commonly done by means of an open flame. but, you can get the same result with the help of a very hot oven and a little patience.
If you are not inclined to make Roasted Red Peppers at home, the kind you buy at the store in jars is perfectly fine. In fact, I use jarred roasted red peppers many times during the winter months when I can’t buy local red bell peppers, or if I’m in a big hurry.
Let’s talk about roasted red peppers. I’m not a fan of bell peppers in any colour unless they are well cooked. I find that in their raw state, they taste like soil. Also, I’m one of those rare people who experience heartburn or indigestion after eating bell peppers, which I have learned is the result of eating the skin on the pepper.
Roasting peppers certainly takes care of this problem, because the roasting process, which cooks the peppers at a very high temperature, blisters the skin and you remove it quite easily. The flesh of the pepper loses that soil-y taste (for me, anyway!) and becomes sweeter, and smokey, and develops an almost spreadable texture. I absolutely love it!
BUY LOCAL, SUMMER FRESH BELL PEPPERS
So, I’m not sure if you’ve noticed, but summer is coming to an end. (I feel like a Game of Thrones rebel!) Do you know how I know that? Because grocery stores are stocking more of the fresh and locally grown produce. That can only be found when the hot days of summer begin become less frequent.
I get so excited when I see local produce for two reasons. The first reason is that it’s more abundant, therefore it’s cheaper. And, the second reason is that I can buy more of it! This allows me to spend more quality time with my kitchen!
It’s this time of year that local supermarkets and farmer’s markets will have an abundance of red peppers. If you’re lucky, you can get a large, sweet red pepper for about $0.50 each. For this particular recipe, I used about 6 red bell peppers, so basically, this recipe cost me about three dollars!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Red Bell Peppers – You can make as many or as little of these peppers as you choose. My rule is that for every three peppers, I’m using one tablespoon of olive oil. Use the ripest, reddest, most unblemished peppers you can source!
- Olive Oil
HOW TO MAKE ROASTED RED PEPPERS
The instructions that follow are for oven roasting. Begin by preheating your oven to 500 degrees F. Line a baking sheet with parchment paper. Set aside.
Wash and dry the peppers well. Remove the core and cut them into quarters. Once the red peppers are prepared, lay them on the baking sheet, skin side up. Drizzle over the olive oil. Place in the oven on the middle rack. Allow to broil until skin is blistered and has blackened.
Remove from oven and transfer immediately to a large Ziploc bag. Seal and set aside for 30 minutes. Remove the peppers and gently peel away the blackened skin. Peppers may be eaten immediately, or stored in a clean mason jar or food-safe container. Refrigerate.
WHAT TO DO WITH SO MANY ROASTED RED PEPPERS
Now, unless you’re a hot-blooded Italian, like my friend Nadia, you might be asking why you might need so many Roasted Red Peppers. So let me take a moment to explain the benefits of having prepared roasted peppers on hand. You will note the many options you’ll have for cooking and preparing meals with tastier results.
Roasted Red Peppers are flavourful, bright and colourful. They proudly boast a low calorie count of only 25 calories for half a cup! They can be added to pasta sauce, used to top a pizza, chopped and mixed into tuna or egg salad, folded into scrambled eggs, or reheated and served on top of grilled chicken or steak.
Need any more ideas? How about tossing some in a skillet with wilted spinach and garlic for a great side; add a few to your soup recipe, or your rice and quinoa dishes. These are great when used to top sandwiches also!
Lord Byron’s Kitchen has a few recipes that you can make with your newly Roasted Red Peppers. One of my personal favourites is this Hot Four Cheese Roasted Red Pepper Dip, or my Roasted Red Pepper Walnut Pesto.
I mentioned soup a few paragraphs back. One of our favourite soups is my Roasted Red Pepper and Tomato Soup. There is so much flavour in this particular soup recipe. It’s also one of the most popular soup recipes here at Lord Byron’s Kitchen!
STORING ROASTED PEPPERS
These peppers will last for a few weeks in the refrigerator, however, if you are unable to use them all up in time, consider freezing them. They will freeze well, and you can simply thaw and incorporate into another recipe. Just so you know, when thawed, the consistency changes. I would not recommend putting them on a sandwich or in any other recipe where chopping, pureeing, or cooking is not required. Enjoy!
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Roasted Red Peppers
- 6 whole red bell peppers, washed, dried, and core removed, cut into quarters
- 2 tablespoons olive oil
- Preheat oven to broil – 500 degrees. Line a baking sheet with parchment paper. Set aside.
- Once the red peppers are prepared, lay them on the baking sheet, skin side up. Drizzle over the olive oil.
- Place in the oven on the middle rack. Allow to broil until skin is blistered and has blackened.
- Remove from oven and transfer immediately to a large Ziploc bag. Seal and set aside for 30 minutes.
- Remove the peppers and gently peel away the blackened skin.
- Peppers may be eaten immediately, or stored in a clean mason jar or food-safe container. Refrigerate.
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