Fire roasted red bell peppers & 9 ways to use them+

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Ingredients

Quantity Ingredient

Directions

NO INGREDIENTS

You can use tongs to hold a sweet red bell pepper over a gas flame, turning until completely charred. Place the pepper in a small paper bag and close. let it set in the bag for 20 minutes. Remove from bag.

Scrape the char away with the blade of a paring knife. Cut in two and remove the seeds and whitish stringy part also. Cut the pepper in thin strips.

The alternative is to buy a jar of roasted sweet red peppers.

Nine things to do with the peppers: 1. Mediterranean Pepper Salad: dress with olive oil, balsamaic or white wine vinegar, and top with crumbled feta, chopped fresh thyme, and/or balck Meditteranean olives.

2. Near East Pepper Salad: Top with sliced boiled potatoes, curried yogurt, chopped fresh cilantro and mint.

3. Roasted Red Pepper and Cheese Spread: Puree 1 garlic clove, then add 3 roasted red peppers and puree. When smooth, add 3 oz. cream cheese (½ cup) and chopped fresh oregano to taste. Serve accompanied with crusty light wheat bread.

4. Harrisa: Puree roasted red peppers, then season to taste with ground cumin, hot pepper sauce, chopped fresh cilantro, and lemon juice.

5. Roasted Red Pepper amd Beans Pasta: Add thin slices of roasted red peppers to tomato sauce, along with a handful of broccoli flowerettes and diced peeled broccoli stems, and ½ cup cooked kidney beans.

Pour over any al dente pasta.

6. Red Pepper and Chicken Salad: add strips of tangy red peppers to a simple mayonnaise-or aioli-based chicken salad.

7. Red Pepper and Green Olive Relish: chop roasted red peppers and combine with coarsely chopped green olives, chopped garlic, olive oil, chopped fresh oregano, and a dash of red wine vinegar. Serve with cold meats or as a sandwich relish, in crusty rolls.

8. Potato Salad: Cut strips or chop roasted red peppers and use as a garnish for a vinaigrette or mayonnasie based potato salad.

9. Roasted Red Peppers Relish and Fried Sole: Thinly slice roasted red peppers and toss with red wine vinegar. Use as a relish for golden brown sauteed sole fillets, along with a sprrinkling of a few capers.

I have actually roasted up to 4 peppers at a time, just kept turning them. It's really not too hard. It's also not a bad idea to keep a jar of the canned roasted red peppers for quick snacks or lunches.

I have used several of the ideas listed above and I really love them.

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