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.
Time 1h20m Yield 4 to 6 servings Number Of Ingredients 2 Steps:
Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
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.
Time 50m Yield 4 servings Number Of Ingredients 15 Steps:
For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes. For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt. For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes. For the topping: In a small bowl, combine the breadcrumbs and Parmesan. Preheat the broiler. Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
Time 1h3m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat the oven to 500 degrees F. Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes. For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped. When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves
Yield Makes 10 servings (as part of antipasti) Number Of Ingredients 7 Steps:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Lay bell peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips. Stir together peppers (with their juices), garlic, oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature.
Time 35m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Char peppers in broiler or on grill until black and blistered. Seal peppers in a baggie or container to steam for about 15 minutes. Wash peppers, removing char, remove seeds and slice in strips. Add all other ingredients. Refrigerate for 1 hour.
Yield Makes 4 Number Of Ingredients 1 Steps:
Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers. Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.
Number Of Ingredients 1 Steps:
Halve, core, and seed peppers. Flatten each half slightly with your hand. Line a baking sheet with foil, then lay peppers, skin-side up, in a single layer on the foil. Place under a preheated broiler, about 3 inches from heat source, until skins are charred. Remove to a paper or plastic bag, seal, and let peppers steam for about 15 minutes. Slip off and discard charred skins. Use as desired.
Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside. In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes. Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
More about “roasted red bell peppers recipes”
Yield Makes 8 servings Number Of Ingredients 6 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.
