Roasted Red Peppers

Roasted red peppers, with their sweet and smoky flavor, are a delightful addition to various dishes and a versatile ingredient in any kitchen. While any pepper can be roasted, red, yellow, and orange peppers offer a sweeter taste compared to the unripe green ones. Roasting peppers can be done in the oven, on a grill, over the broiler, or even on an open stovetop flame. This simple process yields peppers with a tender and smoky texture that can be used immediately or stored in the refrigerator for future use.

MAKES: 4 to 8 servings

TIME: 20 to 60 minutes

INGREDIENTS:

• 8 red or other bell peppers
• Salt
• Extra virgin olive oil as needed

INSTRUCTIONS:

1. Preparation: To core a pepper, first cut around the stem and then pull out the core. Rinse the pepper to remove any remaining seeds. Alternatively, cut the pepper in half, break out the core, and scrape out the seeds.
2. Roasting: To roast or broil, heat the oven to 450°F (230°C) or turn on the broiler with the rack positioned about 4 inches from the heat source. Place the peppers in a foil-lined roasting pan. Roast or broil the peppers, turning them as each side browns, until they become darkened and collapse. The process should take about 15 to 20 minutes under the broiler or up to an hour in the oven.
3. To grill, heat a charcoal or gas grill to moderately high heat with the rack positioned about 4 inches from the heat source. When the fire is hot, place the peppers directly over the heat. Grill the peppers, turning them as each side blackens, until they collapse, which should take about 15 minutes.
4. Peeling and Serving: Wrap the cooked peppers in foil (if roasted, use the same foil that lined the pan) and allow them to cool until you can handle them. Remove the skin, seeds, and stems. You can do this under running water to make the process a little easier if you like. Don’t worry if the peppers fall apart.
5. Serve the roasted red peppers immediately or store them in the refrigerator for up to a few days. If serving later, bring the peppers back to room temperature before serving. Just before serving, sprinkle the roasted red peppers with a bit of salt and drizzle them with olive oil.

IDEAS FOR USING ROASTED RED PEPPERS:

• Toss with minced fresh or roasted garlic.
• Splash with balsamic vinegar.
• Sprinkle with minced fresh herbs like parsley, mint, basil, or chervil, or add a touch of oregano, thyme, or rosemary.
• Sprinkle with grated Parmesan, Asiago, Romano, or manchego cheese.
• Use them to fill sandwiches or top bruschetta, pizza, and salads.
• Scramble with eggs for a flavorful breakfast.
• Purée them to make a sauce or spread or mix them with other sauces and spreads.
• Coarsely chop and use to flavor meatloaf, meatballs, or burgers.
• Toss with sautéed onions and serve with grilled sausages for a hearty meal.

Roasted red peppers add a burst of color and flavor to a wide range of dishes. Whether you’re using them immediately or storing them for future use, these versatile peppers are a delightful addition to your culinary repertoire. Enjoy their sweet and smoky taste in various recipes and explore the numerous possibilities they offer!