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.
Ingredients
Bell peppers (yellow, orange or red), washed and patted dry
Directions
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 |
TIP
- 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.
RELATED RECIPES
- 3 Ingredient Roasted Red Pepper Dip
- Roasted Pepper and Beef Mozzarella sandwich
Source: Frugal Allergy Mom
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