ROASTED BELL PEPPERS
I made these a few years ago and they were a hit. Great on crackers with cheese or on sandwiches...anyway you want to eat them. You will need a wide-mouth jar to store them such as an old Mason jar. The jar size is determined by how many peppers you actually use. I don't measure anything when making these so I just gave measurements for the purpose of this recipe. You can adjust to your own liking.
Provided by CulinaryQueen
Categories Spreads
Time 1h30m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- Turn on the broiler in the oven. (For those of you in the UK, set the grill to highest setting) Put one shelf at the lowest level and the other shelf at the highest level.
- Cut off the top of the garlic bulb and discard. Put the bulb in a small ramekin, drizzle the 2 teaspoons olive oil over the top, and cover with foil. Place on the bottom shelf of the oven. Set the timer for 45 minutes.
- In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
- Place under the broiler/grill until the skins have turned bubbly and black, about 20-30 minutes. The blacker the skin is, the easier it will be to peel them.
- Remove the peppers to a brown paper bag(lunchbag type) or to a bowl covered with cling film, to steam for about 10 minutes.
- Check on the garlic. It should be soft enough for you to sqeeze the pulp out. If not, return to oven for another 5-10 minutes. Squeeze the pulp out into a medium bowl and set aside.
- Remove the peppers from the brown bag or bowl to a cutting board. Carefully peel the blackened skin from the peppers and discard.
- Put the peppers, basil, oregano and salt (and pine nuts, if using) into the bowl with the garlic. Using your fingers, gently mix together until well combined, adding more seasonings to suit your taste. Transfer mixture to jar.
- Pour olive oil over peppers until covered. Place lid on jar and leave to sit about 1-2 hours. Stir peppers and store in fridge for up to 3 weeks. If oil solidifies, remove from fridge 30 minutes prior to consuming.
- Enjoy!
Nutrition Facts : Calories 688.3, Fat 60, SaturatedFat 8.2, Sodium 604.4, Carbohydrate 33.9, Fiber 10.5, Sugar 20.1, Protein 5.8
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Favour Bright
[email protected]Thanks for sharing this recipe! I'm going to try it out tonight.
Annie Wang
[email protected]I'm so glad I found this recipe. I've been looking for a good roasted bell pepper recipe for a long time.
lazy lemon
[email protected]This recipe is a great way to use up leftover bell peppers. I always have a few extra on hand, so this is a perfect way to use them up.
Zyniah Davis
[email protected]I love to use roasted bell peppers in salads, sandwiches, and pizzas. They add so much flavor and color.
mdmajid noor
[email protected]I used a variety of bell peppers in this recipe, including red, yellow, and orange. They all turned out great.
Besam Khan
[email protected]I roasted my peppers on a grill pan instead of in the oven. They got a little bit of a smoky flavor that was delicious.
Syed Aon SarKar
[email protected]I added some chopped garlic and olive oil to my peppers before roasting them. It gave them an extra boost of flavor.
Tomas Bello
[email protected]I followed this recipe exactly and my peppers came out perfect. They were so flavorful and juicy.
Hatim Ismail Musa
[email protected]I've never thought of roasting bell peppers before, but this recipe makes it look so easy. I'll definitely be trying it out.
Az Whitaker
[email protected]I love roasted bell peppers. They're so versatile and can be used in so many different dishes.
Tpoping Toheeb
[email protected]This is such an easy recipe to follow, even for a beginner like me. The peppers turned out great!
lydia thompson
[email protected]I'm allergic to bell peppers but I can still enjoy them by roasting them. This recipe is perfect for me.
Kirub Solomon
[email protected]Thank you for sharing this awesome recipe! I roasted bell peppers my first time last month and it was amazing!