Best 8 Roasted Red Bell Peppers Recipes

ROASTED RED BELL PEPPERS

Steps:

• Heat oven to 450F degrees.
• Wash peppers and cut in half.
• Remove seeds and stems.
• Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
• Bake for 10-15 minutes or so, until skin of pepper is seriously black.
• Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
• Let cool so you can touch them.
• Skin will peel off easily.
• Cut halves into strips, or however you need them to be cut.
• Now you know how to roast a red pepper!
• Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
• You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

BRUSCHETTA WITH ROASTED RED BELL PEPPERS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Set strainer over bowl. Holding peppers over bowl to catch any juices, seed peppers. Cut into thin strips. Place in bowl. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
• Preheat broiler. Arrange bread on baking sheet. Broil until toasted, about 2 minutes. Trun bread over. Brush with 1 1/2 tablespoons oil. Broil until golden, about 2 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.
• Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices.

EASY ROASTED RED BELL PEPPERS

Steps:

• Rub the outside of the pepper halves with olive oil.
• Arrange cut-side down in one layer onto a baking sheet or a shallow pan.
• Preheat the broiler and set the oven rack 4-5 inches from the heat.
• Broil the peppers until well charred (the peppers will not char evenly at the ends, this will take about 20 minutes or a little more).
• Transfer to a plate or bowl and immediately cover tightly with heat-proof heavy plastic wrap (I like using Saran Wrap for this).
• Allow to stand for about 20-25 minutes.
• When the peppers are cool enough to handle peel off the the skin.
• Chop to desired size then use immediately or transfer to a glass jar.

SEA BASS WITH POLENTA AND ROASTED RED BELL PEPPERS

Steps:

• Preheat oven to 350°F. Toss peppers, 2 tablespoons oil, garlic, and 3 teaspoons thyme in 13x9x2-inch metal baking pan. Roast until peppers are tender and brown in spots, turning occasionally, about 1 hour. Cut peppers into 1/2-inch strips and return to pan. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in heavy large saucepan. Cover and remove from heat. Let steep 15 minutes.
• Gradually whisk polenta into milk mixture. Bring to simmer over medium-low heat, whisking constantly. Continue cooking until thick and creamy, stirring often, about 20 minutes. Discard bay leaf. Mix in cream. Season with salt and pepper.
• Meanwhile, preheat broiler. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until opaque in center, about 4 minutes per side. Remove from heat. Spread 1 tablespoon tapenade over each fillet. Broil red peppers in pan until heated through, about 2 minutes.
• Spoon polenta onto 6 plates. Top with fish and red peppers.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR

Steps:

• Heat the oven to 400 F degrees.
• Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
• Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
• Peel, seed and tear them into strips. Set aside.
• Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
• Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
• Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.

ROASTED RED BELL PEPPERS

Steps:

• Char peppers in broiler or on grill until black and blistered.
• Seal peppers in a baggie or container to steam for about 15 minutes.
• Wash peppers, removing char, remove seeds and slice in strips.
• Add all other ingredients.
• Refrigerate for 1 hour.

ROASTED RED BELL PEPPERS

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Lay bell peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.
• Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips.
• Stir together peppers (with their juices), garlic, oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature.