Oven Roasted Peppers

Directions from a variety of sources, until I come up with my own preferred method.

From:  http://allrecipes.com/howto/roasting-peppers/detail.aspx

Roasting Peppers

By: Allrecipes Staff

Enjoy the succulent sweetness of a freshly roasted pepper prepared at home.

Roasting peppers at home is remarkably easy. The whole process takes less than 40 minutes, uses very few kitchen tools, and is nearly foolproof. Both sweet and hot peppers can be roasted in this manner.

1. We have opted to roast two sweet bell peppers, one red and one green. We recommend using two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled. Preheat your oven’s broiler.

2. Coat each pepper evenly with oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper.

3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven.

4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.

5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven.

6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skins.

7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper.

8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily.

9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper’s length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed.

10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.

11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad.

Use fresh roasted in these recipes:

From:  http://recipes.howstuffworks.com/oven-roasted-peppers-and-onions-recipe.htm

Oven-Roasted Peppers and Onions

by the Editors of Publications International, Ltd.

Oven-Roasted Peppers  and Onions Photo

Oven-Roasted Peppers and Onions
Yield: Makes 6 servings
Providing more than five times the daily RDA for vitamin C, this flavorful, eye-catching side dish adds variety to ordinary vegetable fare.

Ingredients:

Nonstick olive oil cooking spray
2
medium green bell peppers
2
medium red bell peppers
2
medium yellow bell peppers
4
small onions
1
teaspoon dried Italian seasoning
1/2
teaspoon dried basil
1/4
teaspoon ground cumin
Preparation:
1.
Preheat oven to 375°F. Spray 15X10-inch jelly-roll pan with cooking spray.
2.
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Spray vegetables with cooking spray. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin.
3.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 4 mg
Protein 3 g
Fiber 4 g
Carbohydrate 20 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 6 %
Calories 84
Dietary Exchange:
Vegetable 3-1/2
This recipe appears in: Italian

From: http://www.care2.com/greenliving/roasted-peppers-garlic.html

Annie B. Bond

Roasted Peppers with Garlic Recipe

posted by Annie B. Bond Nov 18, 2000 12:03 am
filed under: Food & Recipes, Entrees

Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).

This dish is impossible to resist: tender roasted peppers topped with creamy cheese simply burst with summery colors and flavors. Olives and basil combined with the peppers and healthy garlic give this dish a visual appeal that matches the great taste and nutrition.

The best of the Italian garden on a plate.

INGREDIENTS
1 head garlic, garnish
2 large red bell peppers
2 large yellow bell peppers
1 clove elephant garlic, peeled and minced
1/3 cup olive oil
1 teaspoon salt
1/4 teaspoon ground cloves
Juice of 1/2 lemon
6 slices Bel Paese cheese, 1 inch in diameter
1/2 cup mixture of opal and green basil, thinly sliced, garnish
Kalamata or green Cerignola olives, garnish

Preheat the oven to 350 degrees.

1. Break the garlic into cloves and roast covered in an ovenproof baking dish 20-30 minutes. Remove from the oven, then when the garlic is cool enough to handle, gentle squeeze the cloves out of their skins. Cut the cloves in half vertically and set aside.

2. Increase the oven temperature to 450 degrees. Place the peppers, with their stems intact, on a baking sheet or in a roasting pan, and roast 20-30 minutes, or until the skins darken and blister. Remove the peppers from the oven, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool.

3. Place the elephant garlic, oil, salt, cloves, and lemon juice in a blender and mix 2-3 minutes, or until the mixture becomes a smooth sauce. Pour into a small bowl.

4. Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Cut the peppers into vertical quarters and arrange on a serving dish. Top with the cheese rounds. Whisk the oil mixture 1 minute, then pour over the peppers and cheese. Garnish with basil, roasted garlic, and olives. Serve immediately.

Serves 4-6.

More on Entrees (455 articles available)
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