Italian Roasted Red Peppers Recipes

HOW TO ROAST & FREEZE RED PEPPERS

Steps:

• Heat oven to broil or hottest setting.
• Place pepper halves flat, skin side up, on a baking sheet or pizza pan.
• Roast until the peppers are blackened and charred.
• Remove peppers from the oven and flip them over to roast the opposite side (optional).
• When edges blacken, remove the peppers from the oven.
• Place the roasted peppers in a bowl and cover.
• Allow the peppers to cool.
• Place 2 red pepper halves in one small freezer ziplock bags.
• Continue to fill ziplock bags until finished.
• Place the bags of roasted peppers in the freezer.

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.

ROASTED PEPPERS RECIPE (TWO WAYS!)

Steps:

• Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
• Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
• When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
• When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
• As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
• You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.

ROASTED RED PEPPERS

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.

ROASTED RED PEPPERS

Steps:

• Quarter and clean pith from red peppers.
• Spray skin side with olive oil mist.
• Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.
• Put peppers in a paper bag until cool.
• Peel skins, (do not wash peppers) and put in a bowl.
• Add smashed garlic clove, oil and vinegar.
• Salt& pepper to taste.
• Cover and let marinate at room temperature for 2 hours.
• These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.