Best 5 Blistered Sweet Peppers Recipes
**Blistered Sweet Peppers: A Journey of Sweet and Savory Flavors**
Embark on a culinary adventure with our collection of blistered sweet pepper recipes, a symphony of flavors that tantalize the taste buds. From vibrant salads to hearty main courses, these dishes showcase the versatility of this colorful vegetable. Discover the art of charring peppers to perfection, releasing their natural sugars and creating a smoky, slightly sweet flavor that pairs beautifully with various ingredients. Get ready to indulge in a culinary exploration that celebrates the essence of blistered sweet peppers, transforming them into delectable dishes that will leave you craving more.
BLISTERED BABY PEPPER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.
BLISTERED SHISHITO PEPPERS
Blistered shishitos are easy to make and totally irresistible! You'll just need shishitos, olive oil, a skillet, and this simple recipe. Recipe yields 4 appetizer servings; you can double the recipe in a large skillet.
Provided by Cookie and Kate
Categories Appetizer
Time 15m
Number Of Ingredients 4
Steps:
- Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
- Preheat a medium skillet over medium heat until it's hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
- Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don't skimp). Serve with a little bowl on the side for the pepper stems.
Nutrition Facts : Calories 35 calories, Sugar 2 g, Sodium 152.1 mg, Fat 2.3 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 2.7 g, Fiber 0.7 g, Protein 1.3 g, Cholesterol 0 mg
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
BLISTERED SHISHITO PEPPERS
Blistered Shishito Peppers are a delicious quick and easy snack, side dish, or appetizer. Mild and sweet, they're like single bite mini-poppers!
Provided by Elise Bauer
Categories Appetizer Side Dish Snack Quick and Easy
Time 9m
Yield 4
Number Of Ingredients 4
Steps:
- Salt: Remove to a bowl and sprinkle the shishito peppers with salt.
- Make balsamic glaze (Optional): Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers. *Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.
Nutrition Facts : Calories 54 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 6 g, Protein 3 g, SaturatedFat 0 g, Sodium 100 mg, Sugar 3 g, Fat 2 g, ServingSize serves 2-4, UnsaturatedFat 0 g
BLISTERED SWEET PEPPERS
Make and share this Blistered Sweet Peppers recipe from Food.com.
Provided by Brookelynne26
Categories Peppers
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven broiler to high. Place the oven rack in its second highest position.
- Place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. This will take about 20 minutes or so. The skins will be charred and he flesh of the peppers soft.
- Place the peppers in a glass bowl and cover tightly with plastic wrap. Let cool to room temperature for 20 minutes.
- Slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. Slice into 1/4 inch wide strips and set aside.
- Heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. Add the garlic and saute for 2 minutes.
- Stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. Lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
- Stir in the red wine vinegar and capers and simmer for 5 minutes. Remove and discard the bay leaf, rosemary, and thyme. Stir in the salt.
- Transfer to a serving bowl and serve at room temperature.
Tips:
- Choose the right peppers: For this recipe, it's best to use sweet bell peppers. They're mild in flavor and have a nice, crispy texture when blistered.
- Cut the peppers evenly: This will help them cook evenly. If the peppers are cut unevenly, some parts will be overcooked while others are still raw.
- Don't overcrowd the pan: If you overcrowd the pan, the peppers will steam instead of blister. Cook the peppers in batches if necessary.
- Blister the peppers over high heat: This will help them get a nice, charred flavor.
- Don't move the peppers around too much: Let them sit in the pan undisturbed so that they can develop a nice crust.
- Season the peppers to taste: Once they're cooked, season the peppers with salt, pepper, and any other desired seasonings.
Conclusion:
Blistered sweet peppers are a delicious and versatile side dish. They can be served on their own, or used as a topping for tacos, salads, or sandwiches. They're also a great way to add some color and flavor to your meals. With just a few simple ingredients and a little bit of time, you can make this delicious dish at home.
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