Best 11 Roasted Sweet Peppers Recipes

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**Roasted Sweet Peppers: A Culinary Journey Through Sweetness, Versatility, and Culinary Delights**

Savor the delightful medley of sweet and smoky flavors in our collection of roasted sweet pepper recipes. Discover a symphony of culinary creations that transform this versatile vegetable into a delectable treat. Embark on a culinary journey where roasted peppers take center stage, tantalizing taste buds with their natural sweetness and smoky undertones. From classic Italian antipasti to vibrant Mediterranean salads, these recipes showcase the diverse culinary possibilities of this humble ingredient. With each bite, experience the burst of sweet pepper flavor, complemented by a hint of smokiness that adds a depth of complexity. Let your taste buds dance to the rhythm of roasted peppers, as they seamlessly blend with various herbs, spices, and textures, creating a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

AIR-FRIED ROASTED SWEET PEPPERS AND ONIONS



Air-Fried Roasted Sweet Peppers and Onions image

Serve these sweet peppers and onions with grilled steak, chicken, or fish. They also work well with tacos and fajitas.

Provided by Allrecipes

Categories     Side Dish     Vegetables     Onion

Time 25m

Yield 4

Number Of Ingredients 7

1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 cup sliced red onion
1 tablespoon olive oil
½ teaspoon kosher salt
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Preheat an air fryer to 350 degrees F (175 degrees C).
  • Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

Nutrition Facts : Calories 54.9 calories, Carbohydrate 5.6 g, Fat 3.5 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 243.6 mg, Sugar 2.8 g

ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS



Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

1 1/4 cups extra-virgin olive oil
6 tablespoons red wine vinegar
1 large orange, zested
1 large lemon, zested
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup chopped fresh Italian flat-leaf parsley, firmly packed
1/2 cup chopped fresh basil leaves, firmly packed
1/2 cup chopped cilantro leaves, firmly packed
2 tablespoons chopped fresh oregano leaves
2 large jalapenos; stemmed, ribs and seeds removed, and minced
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 very large red bell peppers, seeds and ribs removed, cut into large julienne
2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne
2 large cloves garlic, sliced thin
1/2 cup toasted pine nuts
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
4 (8 to 10-ounce) swordfish steaks, 1-inch thick
Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist).
Warmed sourdough baguette slices

Steps:

  • To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
  • Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
  • Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
  • For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
  • To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE



Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

1/2 cup olive oil
6 cloves garlic
1 flank steak, 2-2 1/2 pounds
Salt and freshly ground pepper
Olive oil
6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped
2 shallots, coarsely chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup red wine
3 cups chicken stock
1 cup veal stock
1/4 cup chopped parsley
2 roasted red pepper, peeled, seeded and diced
1 Spanish onion, sliced, grilled and diced
1 1/4 cup heavy cream
6 ounces soft goat cheese
6 potatoes, cooked, peeled and diced and kept warm
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper

Steps:

  • Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
  • Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
  • Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

ROASTED RED PEPPER CREAM SAUCE WITH MUSHROOMS, SWEET YELLOW PEPPERS, AND ITALIAN SAUSAGE



ROASTED RED PEPPER CREAM SAUCE WITH MUSHROOMS, SWEET YELLOW PEPPERS, AND ITALIAN SAUSAGE image

Categories     Sauce     Pasta

Yield 4 servings

Number Of Ingredients 13

1 large red bell pepper
1 1/4 cups heavy cream, divided
2 sweet italian sausage, casings removed and crumbled
10 large white mushrooms, sliced
1 large yellow bell pepper
1/4 cup and two tbsp extra virgin olive oil, divided
1/2 cup dry white wine
1/8 teaspoon nutmeg
1/8 - 1/4 teaspoon red pepper flakes (vary according to desired spice)
1/8 teaspoon white pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
6 garlic cloves, pressed

Steps:

  • peppers: preheat oven to 400. remove stems and seeds from bells peppers. quarter. brush quarters inside and out with 2 tbsp olive oil. place peppers in an oven safe dish and cook 30 minutes flipping over halfway (or until each side is slightly browned and peppers are soft but not mushy). allow peppers to cool so that they can be handled. sauce: put olive oil, crumbled italian sausage, sliced mushrooms, garlic, nutmeg, and red pepper flakes into a deep heavy skillet and saute on medium high until meat is well done and mushrooms are tender. remove from heat. pour in white wine white pan is still hot. scraping the pan to pick up any browned bits. let sit on the stove while you prepare the rest of the sauce. place 1 cup of heavy cream in a blender with all of the red pepper and one quarter of the yellow pepper. puree for roughly 30 seconds until slightly thickened and the red pepper is totally pureed. chop remained 3/4 of the yellow bell pepper into one inch strips. mix the bell pepper cream mixture into the sausage and mushroom mixture, stirring thoroughly. add remaining 1/4 cup of cream, white pepper, paprika, and cayenne pepper. stir thoroughly and place on medium heat. continue stirring for roughly five minutes scraping sides and bottom while stirring. allow sauce to bubble for 10-15 minutes until liquid is reduced by 1/3. spoon sauce over pasta of your choice.

ROASTED SWEET POTATOES WITH BELL PEPPERS



Roasted Sweet Potatoes With Bell Peppers image

Make and share this Roasted Sweet Potatoes With Bell Peppers recipe from Food.com.

Provided by yewoinfamilycooking

Categories     Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb sweet potato
4 bell peppers (red, yellow or orange)
1 teaspoon dried rosemary (crushed thinly)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
1/4 red chili powder (berbere) or 1/4 cayenne pepper
salt and black pepper

Steps:

  • Peel and rinse the sweet potatoes, cut in slices or as desired.
  • Rinse the bell peppers and cut in slices or as desired.
  • Mix the oil, chili pepper, black pepper and salt.
  • Marinate the sweet potatoes and bell peppers with the mixed dressing for 2-5 minutes.
  • Place the potatoes and the peppers on a broiler or non-stick baking pan; sprinkle the rosemary and mix.
  • 6th Step: In a 350 degree preheat oven, broil or bake the potatoes and peppers for 20 - 25 minutes.
  • Serve it hot or cold.

ITALIAN SAUSAGES WITH ROASTED SWEET POTATOES AND SWEET PEPPERS



Italian Sausages with Roasted Sweet Potatoes and Sweet Peppers image

This rosemary-scented rustic casserole with peppers, sweet potatoes and sweet or spicy vegetarian Italian sausage is the very essence of healthy comfort food.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 55m

Yield 6

Number Of Ingredients 9

2 tablespoons Spectrum Naturals® Olive Oil
1 (400 g) package Europe's Best® Roasted Gourmet Fire Roasted Sweet Potato Slices
1 (300 g) package Europe's Best® Roasted Gourmet Roasted Red & Yellow Peppers Parilla
1 cup coarsely chopped red onion
¼ cup calamata olives (pitted if desired)
1 (380 g) package Yves Veggie Cuisine® Spicy Italian Veggie Sausages
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1 teaspoon seasoning salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush 1 teaspoon (5 mL) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. Place sweet potatoes, peppers, onion and olives in pan.
  • Slice each of the sausages into 5 or 6 pieces; place in pan.
  • In a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. Brush over vegetables. Cover with foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and cook 10 minutes longer.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 28.8 g, Fat 9.9 g, Fiber 3.7 g, Protein 14.9 g, SaturatedFat 1.3 g, Sodium 733.7 mg, Sugar 14.6 g

ROASTED SWEET PEPPERS AND CARROTS WITH ORANGE AND HAZELNUTS



Roasted Sweet Peppers and Carrots with Orange and Hazelnuts image

Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 9

2 small orange bell peppers, halved and seeded
5 medium carrots, trimmed, scrubbed, and halved
2 tablespoons olive oil, plus more for drizzling
Coarse salt and freshly ground black pepper
1 navel orange, peel and pith removed, sliced
1 clementine, peel and pith removed, sliced
1/4 cup fresh goat cheese
1/4 cup toasted hazelnuts, chopped
1 tablespoon sherry vinegar

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes.
  • Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fat 16 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 180 g

SWEET GLAZED SALMON W/ROASTED PEPPERS AND YELLOW RICE



Sweet Glazed Salmon W/Roasted Peppers and Yellow Rice image

The final cook time is short. While marinating the salmon, overlap the prep process of the remaining ingredients.

Provided by gailanng

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

4 (6 ounce) salmon fillets
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh ginger, minced
1/3 cup olive oil
1 teaspoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 onion, minced
1/2 teaspoon garlic, minced
1/4 teaspoon turmeric
1 cup long-grain rice
salt and pepper
2 cups cold water
2 whole red bell peppers
2 whole green bell peppers
1 tablespoon olive oil
salt and pepper
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes (can sub a chopped jalapeno)
reserved marinade

Steps:

  • For the Marinade: Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an hour.
  • For the Rice: In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .
  • Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
  • For the Peppers: Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and pepper.
  • For the Fish: reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later use.
  • In a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each filet.
  • To Finish: Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
  • For the Glaze: In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to thin.
  • To Serve: Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze.

Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 5.2, Cholesterol 77.4, Sodium 1436, Carbohydrate 53.6, Fiber 3.4, Sugar 11.8, Protein 41.1

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS



Sheet-Pan Roasted Fish with Sweet Peppers image

Categories     Fish

Number Of Ingredients 10

1 bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
1 pinches Fine sea salt and black pepper
3 bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
6 potatoes yukon gold

Steps:

  • Heat your oven to 400 degrees. Finely chop 1 tablespoon of thyme.
  • Season the fish fillets on both sides with kosher salt, freshly ground black pepper, and thyme you just chopped. Set the seasoned fish aside.
  • Slice your bell peppers and spread them on a rimmed sheet pan, seasoning them with 1-2 tablespoons of extra virgin olive oil, kosher salt, and freshly ground black pepper. Place the remaining thyme (sprigs, not chopped) on top of the pepper slices. Roast for 15-20 minutes, tossing the peppers occasionally, until they're softened and just starting to brown.
  • Cut the potatoes into 1/2 inch dice and season them with olive oil, kosher salt, and freshly ground black pepper. Lay the on a baking sheet lined with aluminum foil. Place them in the oven at the same time as the bell peppers. They should be ready to serve at the same time as the fish.
  • Increase your oven temperature to 500 degrees. Move softened peppers to the sides of the sheet pan, and lay the fish fillets out on the empty space in the middle of the pan. Drizzle the fish with olive oil. Scatter the green and black olives across the sheet pan. Roast until the fish turns opaque and is just cooked, 6 to 10 minutes.

ROASTED SWEET & HOT PEPPERS WITH GARLIC



Roasted Sweet & Hot Peppers with garlic image

I make these often and jar them for sandwiches,omelettes,appetizers,you name it. Why buy jarred when these are so easy to make!!

Provided by Eddie Szczerba

Categories     Other Snacks

Time 30m

Number Of Ingredients 6

1 lb baby sweet bell peppers
1 lb long hot peppers
12-18 clove garlic
1 tsp salt
1/2 tsp black pepper
4-5 Tbsp olive oil

Steps:

  • 1. Toss everything together in a mixing bowl then spread them out separately on a baking sheet.
  • 2. Pre-heat the oven to 400 degrees,bake for twenty minutes,you're done!! Enjoy!! :)

ROASTED SWEET PEPPERS:



Roasted Sweet Peppers: image

Make and share this Roasted Sweet Peppers: recipe from Food.com.

Provided by Emma Pham

Categories     Peppers

Time 41m

Yield 2 burgers, 2 serving(s)

Number Of Ingredients 3

10 whole mini sweet peppers
2 tablespoons olive oil
1 pinch salt

Steps:

  • Heat oven to 375°F
  • Place mixing of 10 whole mini sweet peppers, olive oil and salt on a baking sheet in oven and roast for about 35 minutes or until brown on the outside.
  • Remove sweet peppers from the oven and seal in ziplock bags, which makes it easier to peel the skins. Remove after five minutes and remove skins.

Tips:

  • Choose ripe and firm peppers: Look for peppers that are brightly colored and have smooth, taut skin. Avoid peppers that are bruised or have soft spots.
  • Roast the peppers until they are slightly charred: This will help to bring out their natural sweetness and flavor.
  • Remove the skin from the peppers while they are still warm: This will be much easier than trying to peel them once they have cooled.
  • Use a variety of colors of peppers: This will add visual interest to your dish.
  • Season the peppers with salt, pepper, and other herbs and spices: This will help to enhance their flavor.
  • Serve the peppers as a side dish, appetizer, or ingredient in other dishes: They are a delicious and versatile addition to any meal.

Conclusion:

Roasted sweet peppers are a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can easily make roasted sweet peppers at home. Experiment with different varieties of peppers and seasonings to find your favorite combination. Roasted sweet peppers are a healthy and flavorful addition to any meal.

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