Best 6 Doms Broiler Roasted Red Peppers Recipes
**Discover the vibrant flavors and effortless preparation of Dom's Broiler-Roasted Red Peppers.** Indulge in a culinary journey that unveils the secrets behind this simple yet delectable dish, tantalizing taste buds with its smoky, sweet, and versatile qualities. With a focus on fresh, seasonal ingredients and a touch of culinary expertise, this recipe collection offers a symphony of flavors that will transform your meals into unforgettable experiences. Explore the art of roasting red peppers under the broiler, unlocking their natural sweetness and creating a vibrant canvas for culinary creativity. From classic antipasti platters to vibrant salads and flavorful sauces, these versatile peppers add a touch of elegance and zest to any occasion. Get ready to embark on a culinary adventure that celebrates the beauty of simplicity and the transformative power of roasted red peppers.
**Recipes Included:**
1. **Classic Broiler-Roasted Red Peppers:** Master the art of simplicity with this fundamental recipe, showcasing the natural flavors of perfectly roasted red peppers.
2. **Marinated Broiler-Roasted Red Peppers:** Elevate your taste buds with a flavorful marinade that infuses the peppers with a symphony of herbs and spices, creating a tantalizing appetizer or side dish.
3. **Broiler-Roasted Red Pepper Sauce:** Transform roasted red peppers into a velvety smooth sauce, perfect for pasta, pizza, or as a dip for grilled vegetables.
4. **Roasted Red Pepper and Feta Dip:** Combine the smoky sweetness of roasted red peppers with creamy feta cheese, creating a delightful dip that will be the star of any party.
5. **Red Pepper and Goat Cheese Bruschetta:** Experience a culinary masterpiece with this classic bruschetta topped with roasted red peppers, tangy goat cheese, and a balsamic glaze.
6. **Roasted Red Pepper and Sausage Pasta:** Embark on a culinary journey with this hearty pasta dish, where roasted red peppers and succulent sausage come together in a flavorful embrace.
7. **Roasted Red Pepper and Chickpea Salad:** Discover the perfect balance of flavors and textures in this vibrant salad, featuring roasted red peppers, chickpeas, fresh herbs, and a tangy dressing.
DOM'S BROILER ROASTED RED PEPPERS
From Dom DeLuise. What makes this different from other roasted pepper recipes is that the juice is saved and added to the marinade. You can use all red peppers, or a combination of colors. Time include standing time for peppers but not chilling time.
Provided by Chocolatl
Categories Peppers
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Spread aluminum foil over the bottom of a broiling pan. Place peppers on foil and broil until skin becomes blistered and charred, turning to char all sides, about 15 minutes.
- Remove peppers from oven. Lift corners of foil and fold them together to seal in the peppers. Cover with a dish towel and let stand 30 minutes.
- Unwrap foil carefully. Remove and discard stems, seeds, and charred skin, but save all the liquid.
- Put the saved liquid in a mixing bowl. Cut peppers into 1/2" strips and place in bowl.
- Add remaining ingredients and refrigerate several hours or overnight.
- Remove garlic before serving. Serve this with tomatoes as an appetizer, in sandwiches, or as a side dish with meat, chicken or fish.
Nutrition Facts : Calories 93.7, Fat 5, SaturatedFat 0.7, Sodium 134.3, Carbohydrate 10.6, Fiber 3.6, Sugar 7, Protein 1.8
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
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 PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
SIMPLE ROASTED BELL PEPPERS
We like this mess-free method of roasting peppers under the broiler, but you can also blacken them over an open flame until completely charred on all sides. They're delicious in a salad or served as an appetizer all on their own.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 4, about 2 heaping cups
Number Of Ingredients 1
Steps:
- Preheat broiler with rack 4 inches from heating element. Place peppers cut side down on a rimmed baking sheet. Roast under broiler, rotating baking sheet once, until completely blackened, 12 to 15 minutes. Transfer to a bowl and cover with plastic wrap to steam, about 15 minutes. Peel off skins and discard. Use peppers as desired.
TO QUICK-ROAST AND PEEL PEPPERS
Number Of Ingredients 0
Steps:
- Preheat broiler.
- Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
- Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.
- Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.
- Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.
HOW TO ROAST RED PEPPERS
The taste of red peppers roasted in your own oven is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make using your broiler setting right at home.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 2
Steps:
- Turn the oven on broil (high, if you have a high or low option). Position your oven rack about a third of the way from the top of the oven.
- Line a baking sheet, preferably with rims, with foil.
- Place the whole peppers on the baking sheet and put them in the oven.
- Check the peppers after about five minutes. Once the skin is black or partially black, turn the pepper one quarter, and continue roasting until that side blackens.
- Repeat the step two more times, until all four sides of the pepper are black or nearly black.
- Remove from the oven and allow the pan to cool a bit. Cover with a dish towel, paper towels, or foil. You cover the peppers to help "sweat" the skin, which will make it much easier to peel off.
- After the peppers have cooled enough to handle, uncover and head on over to your sink.
- Peel the skin off of the peppers and discard the skin. Remove the seeds, too, but resist rinsing the peppers with water, which washes away some of that delicious flavor.
- Place the peppers in a jar or lidded dish, and cover with olive oil.
- They keep, refrigerated, for a couple of days.
Tips:
- Choose ripe, firm red bell peppers for roasting. Roast the peppers until the skins are blistered and charred, about 15 minutes per side. This will help to bring out their natural sweetness and flavor.
- Once the peppers are roasted, place them in a paper bag or covered bowl. This will help to steam the peppers and make peeling them easier. Wait 10-15 minutes before handling.
- Peeling the peppers is optional, but it will give you a smoother result. To peel the peppers, simply use your fingers to gently remove the charred skin. Be careful not to tear the flesh of the peppers.
- Roasted red peppers can be used in a variety of dishes, such as salads, sandwiches, pizzas, and pastas. They can also be used to make sauces, dips, and spreads.
- Store roasted red peppers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Conclusion:
Roasting red peppers is a simple and easy way to bring out their natural sweetness and flavor. Roasted red peppers can be used in a variety of dishes, making them a versatile and delicious addition to your kitchen repertoire.
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