Red Peppers add color and taste to many dishes. My favorite preparation method is roasting. Experiment to find your favorite way to roast red peppers. You can do the same for yellow or orange peppers.
Roasted Red Peppers
STOVETOP: To roast a whole pepper, stick a fork in it and hold it over a gas stove flame. As each side blisters, turn the pepper until the whole pepper is blisters.
OVEN: place a baking sheet into the oven and preheat to 375°. Slice the top and bottom off the pepper. Slice open, then remove the seeds and white ribs. Spray the pepper pieces on both sides with canola oil or olive oil. Place the pieces on the hot baking sheet and return to the oven for 8-10 minutes. Flip the pieces over and roast for about 5-7 more minutes until the pepper is soft and slightly charred.
ON THE GRILL: To roast on the grill, cut the pepper in half lengthwise, remove stem, seeds and ribs. Then flatten with your hand, spray with oil and place on grill 5-7 minutes per side until slightly charred.
Any way you roast them, you can remove the skins or leave them on. (I leave them on.) To remove them easily, put the hot peppers in a paper bag for a few minutes first.
Recipes:
Red peppers are delicious raw or roasted in a variety of recipes.
Multi-colored Sweet & Hot Pepper Salad
Pepper Relish
Grilled Portabello Pizzas
Roast Veggies
Veggie Burger Variety
Quick Tip: In a pinch, use jarred roasted peppers
- they are good too!
On Our Kitchen Shelf
The Olives Table Recipes from the critically acclaimed restaurant and home kitchen of Todd English.
Olives, in Boston MA, is my favorite restuarant in the whole wide world. Fresh, creative combinations of classic American and Mediterranean. I've prepared the Mezze plate suggestions many times, bringing them as appetizers.
Even kids like this really good food! The chef, Todd English, offers recipes for simple marinated red peppers and a delicious spicy Roasted Red Pepper salad. You can look inside this cookbook on Amazon.com!
