Best 2 Slow Roasted Bell Peppers Recipes

**Slow-Roasted Bell Peppers: A Symphony of Flavors and Culinary Delights**

Embark on a culinary journey with our collection of slow-roasted bell pepper recipes, a vibrant exploration of flavors and textures that will tantalize your taste buds. Discover the art of roasting bell peppers, a simple yet transformative technique that unveils their natural sweetness and smoky undertones. From classic roasted bell pepper salads to innovative stuffed bell pepper dishes, each recipe is a testament to the versatility of this humble vegetable. Indulge in a symphony of flavors as you explore a variety of marinades, fillings, and cooking methods, all designed to elevate the bell pepper to new heights of culinary excellence. Get ready to savor the smoky, succulent goodness of slow-roasted bell peppers in every bite.

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

SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS

Slow-Roasted Cod with Bell Peppers and Capers image

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 medium red, orange, and/or yellow bell peppers
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground black pepper
4 garlic cloves, smashed
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped parsley
2 Tbsp. drained capers
Country-style bread (for serving)

Steps:

Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
Top fish with onion mixture and serve with bread.
Do Ahead
Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

SLOW-ROASTED BELL PEPPERS

Slow-Roasted Bell Peppers image

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

Provided by Jason Hammel

Categories Bon Appétit Condiment/Spread Condiment Bell Pepper Lemon Juice Quick and Healthy Quick & Easy Vegetarian Vegan Wheat/Gluten-Free Vegetable

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
6 Tbsp. extra-virgin olive oil, divided, plus more for serving
Juice of 1 lemon
1 Tbsp. fig jam
1 Tbsp. white balsamic vinegar or white wine vinegar
Kosher salt
2 Tbsp. oregano leaves

Steps:

Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
Just before serving, mix in oregano and drizzle generously with more oil.
Peppers (without oregano) can be made 2 days ahead. Cover; chill.

Tips:

Choose bell peppers that are firm, brightly colored, and have smooth skin.
To make roasted bell peppers even easier to peel, char them directly over a gas flame or under a broiler.
For a smoky flavor, roast the bell peppers over a grill or campfire.
Roasted bell peppers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Use roasted bell peppers in salads, sandwiches, wraps, pasta dishes, pizzas, and more.

Conclusion:

Roasted bell peppers are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of vitamins A and C, and they are also a good source of antioxidants. Roasting bell peppers is a simple process that can be done in the oven, on the grill, or over a campfire. Once roasted, the bell peppers can be peeled, seeded, and chopped, and then added to your favorite recipes.

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