Best 7 Provencal Roasted Bell Peppers With Garlic Heads Recipes

EPIC ROASTED BELL PEPPERS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Cut the peppers into wide strips or quarters. Toss them with olive oil, oregano, kosher salt and pepper.
• Line a baking sheet with parchment paper. Place the peppers on the baking sheet and roast 25 to 30 minutes until tender. Store any leftovers refrigerated for up to 4 days.

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.

PAILLARDS OF CHICKEN WITH ROASTED GARLIC, PEPPERS AND CROUTONS

Steps:

• Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
• Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
• Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness. Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
• Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
• Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.

PROVENCAL ROASTED BELL PEPPERS WITH GARLIC HEADS

Steps:

• Take each head of garlic (with all the cloves) and only remove some of the loose, papery skin on the outside. Then with a sharp knife cut off the pointy tops of the heads so the top of the cloves are exposed.
• Cut the peppers into thick strips, removing the seeds and ribs as you cut.
• Put the coloured pepper strips in an oven dish, and arrange the heads of garlic in between.
• Drizzle with the olive oil and sprinkle with salt. (Ile de Sel is a lovely salt).
• Make sure each head of garlic has enough olive oil on it.
• Roast in a preheated oven (180 degC) for about 40 - 45 minutes, OR until the peppers and garlic are soft. The tops of the garlic heads will have burned just a little because of the papery skins.

SPICY AND SWEET GARLIC ROASTED RED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Layer the chiles, bell peppers, garlic and olive oil in a very large, shallow baking dish.
• Cover with aluminum foil and bake until the peppers are soft, about 45 minutes.
• Uncover and continue baking until peppers are just slightly charred and very soft, about another 45 minutes.
• Store in refrigerator.

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

ROASTED PEPPERS WITH GARLIC AND BASIL

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.