Roasted Red Peppers

Growing up, Mom was a big fan of green bell peppers. She stuffed them, stir fried them in a beef and rice dish, and added them to her multi-colored garden salads. Of course, I’ve since learned that they come in yellow, orange, and red, with the latter being my favorite.

red bell pepperPeppers are a low-calorie snack food that I love to eat with hummus. They’re flavorful, far less filling than chips or pita bread, and packed with Vitamins A, C, K, and the mineral potassium. The riper the pepper, the greater its nutritional content.

Since starting our cooking adventure, my husband and I have also discovered the joys of roasting bell peppers. They’ve got a delightfully sweet and delicate flavor. You can purchase them ready-made at the store, but they’re not as tasty as a freshly-made batch. And they’re not hard to make!

I start by preheating the oven to 500˚F. (Note: If I’ve a mind to save energy, I use my toaster oven and set the temperature as high as it will go.)

cut and cleaned red pepper
Wash and dry the outside of the pepper. Slice each in half lengthwise and remove the stems, seeds, and membranes.
oiled red pepper
Coat each pepper with a light film of olive oil and then place the cut side down on a foil-lined baking sheet.
blistered red pepper
Roast the peppers in the oven until the skins darken and blister (about 15 minutes).
steam the red pepper
Place the blistered peppers in a bowl. Cover the bowl with foil and crimp to create a tight seal. Let the peppers steam for ~15 minutes.
peel skin from roasted pepper
Peel off the skin; use a paring knife to remove any “stubborn” pieces.
roasted peppers
Slice or dice these red gems as dictated by the recipe!

Roasted peppers are delicious all by themselves; just toss them with olive and chopped fresh basil. I use a colorful mixture of sliced roasted peppers as a garnish for risotto. And they’re absolutely delicious when combined with assorted vegetables in an Italian Marinated Vegetable dish.

Italian-marinated-vegetables