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Roasted Bell Peppers

I have learned throughout the years that certain things that look fancy and sounds fancy are actually incredibly simple to make. Case in point, roasted bell peppers.

Roasted bell peppers are one of my favorite sandwich toppings. The smoky and sweet bell peppers make a delicious addition to sandwiches, antipasto, pastas or salads. A jar of roasted peppers cost anywhere from $4 to $8. I lucked out today as the Richmond Farm Market had a sale on yellow, orange and red bell peppers for $0.99/lb. I went a little nuts and bought 7.5 lbs. Some of these peppers will be roasted for use in wraps/sandwiches, some will be used for a roasted red pepper dip, and the rest will be used for meals.

Bell peppers (yellow, orange or red), washed and patted dry

1. Place bell peppers on a rimmed baking sheet lined with a large piece of aluminum foil that covers up and over the edge of the baking sheet.

Use firm bell peppers without any blemish and pat them dry.

2. Broil bell peppers on high until the skin is charred.

Adjust your oven rack so there is an inch gap between the pepper and the broiler.

3. Take the bell peppers out of the oven and rotate the bell pepper with tongs until all sides are charred.

Rotate the peppers with tongs so each side is charred.

4. Immediately after removing the bell peppers from the oven, place them in a large glass bowl and cover with a plate (or use a brown paper bag).

Cover with a plate and let the steam work its magic.

5. Wait 10 minutes before peeling the skin off the roasted peppers. Be careful, it is hot!

Yellow and orange roasted peppers to be used for sandwiches.
Roasted red peppers to be used for 3 Ingredient Roasted Pepper Dip

  • Be careful of the steam from the roasted peppers when opening the oven door.
  • If using a brown paper bag, place the bag on a plate to catch any liquids.
  • To remove the seeds, either wipe the seeds off with a paper towel or quickly rinse off with cold water. I prefer to quickly rinse off the seeds, however, you do lose a little bit of the flavor as a result.


Source: Frugal Allergy Mom

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