Italian Roasted Peppers Recipes

'PUTTANESCA PEPPERS' - MY GO-TO ITALIAN ROASTED PEPPERS RECIPE

Steps:

• Preheat the oven to 200℃/gas mark 6/180℃ fan
• Slice the peppers in half lengthways straight through the central green stem, leaving two halves, each with a portion of the stem. Using a small knife, carefully remove any white pith and seeds without piercing or cutting the pepper itself (you want the pepper halves to be intact so that they hold the oil). For guidance, see the photo my prepared pepper half in cooking notes.
• Place the pepper halves openside up in a single layer on a baking tray and divide the remaining ingredients equally between the pepper cavities. Per pepper = 1 anchovy fillet, 1 basil leaf, a few slices of garlic and chilli, a few capers, 1 tablespoon (15ml) of olive oil and a crack of black pepper.
• Place the peppers in the pre-heated oven and roast for 35-45 minutes, or until soft and slightly charred around the edges.
• The peppers can be eaten straight away or kept covered in the fridge for up to a week.

SUSAN'S ITALIAN ROASTED RED PEPPERS

Steps:

• Line baking sheet with aluminum foil.
• Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
• Lay them side by side on baking sheet in two rows.
• Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
• As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
• Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
• Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
• Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
• Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.

ITALIAN ROASTED PEPPERS

Steps:

• 1. roast peppers on the grill, broiler, till charred or dark brown so it will be easy to remove the skin from the meaty part of pepper. turning over for all sides to be done
• 2. set aside and let cool a little but peel when just warm. Remove the skin and seeds but don't rinse in water at all, takes away the flavor.
• 3. rip in slices and put in plastic container and add oil, basil, whole garlic, salt and mix and thats it.
• 4. serve with italian loaf and its a meal itself, or appetizer. So easy and everyone will love it

ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
• Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
• Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
• Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.