Blistered Sweet Peppers Recipes

BLISTERED SHISHITO PEPPERS

Blistered Shishito Peppers image

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

Provided by Ali Slagle

Categories easy, quick, snack, vegetables, appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 3

Ingredients

8 ounces shishito peppers
1 tablespoon neutral oil (such as vegetable or grapeseed)
Flaky salt

Steps:

In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

BLISTERED GREEN PEPPERS WITH SHERRY VINEGAR

Blistered Green Peppers With Sherry Vinegar image

Provided by Julia Moskin

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 to 2 1/2 pounds sweet or mildly hot green peppers: cubanelle, Anaheim, bell or a combination
3 tablespoons olive oil, duck fat or bacon fat
2 teaspoons sherry vinegar, more to taste
Salt
freshly ground black pepper
Freshly cracked coriander seeds (optional)

Steps:

If using bell peppers, peel with a vegetable peeler. Steam whole peppers for about 8 minutes, just until softened. Set aside until cool enough to handle, then remove stems and seeds, working gently to limit breakage. Cut peppers into large pieces and set aside to dry on paper towels. (Recipe can be made up to 8 hours in advance.)
Just before serving, heat fat in a large skillet (not nonstick) over high heat. Add peppers and stir-fry until skins blister and brown, 3 to 5 minutes. Transfer to a large serving dish and sprinkle with vinegar, salt and pepper. Taste and adjust seasonings. If desired, sprinkle with coriander. Serve immediately or at room temperature, as an appetizer or side dish.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams

BLISTERED SWEET PEPPERS

Blistered Sweet Peppers image

Make and share this Blistered Sweet Peppers recipe from Food.com.

Provided by Brookelynne26

Categories Peppers

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 red bell peppers, bushed with extra virgin olive oil and salted
3 yellow bell peppers, brushed with extra virgin olive oil and salted
1/4 cup extra virgin olive oil
1/2 cup thinly sliced red onion
2 tablespoons minced garlic
1/4 teaspoon red chili pepper flakes
1/4 teaspoon paprika
4 whole pickled peppadew peppers, finely diced
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 tablespoon red wine vinegar
1 tablespoon capers
1/4 teaspoon kosher salt

Steps:

Preheat the oven broiler to high. Place the oven rack in its second highest position.
Place the whole red and yellow peppers on their sides on a baking sheet and broil for 5 minutes on each side, leave about 3 inches between the flame and the top of the peppers. This will take about 20 minutes or so. The skins will be charred and he flesh of the peppers soft.
Place the peppers in a glass bowl and cover tightly with plastic wrap. Let cool to room temperature for 20 minutes.
Slice the cooled peppers lengthwise in half and remove and discard the skins, seeds, and ribs. Slice into 1/4 inch wide strips and set aside.
Heat the olive oil in a large saucepan over medium heat and sweat the onions for 5 minutes, or until just soft and translucent. Add the garlic and saute for 2 minutes.
Stir in the chile flakes and paprika, then add the roasted peppers strips, peppadews, bay leaf, rosemary, and thyme. Lower heat and cook at a low simmer for 20 minutes to allow flavors to meld.
Stir in the red wine vinegar and capers and simmer for 5 minutes. Remove and discard the bay leaf, rosemary, and thyme. Stir in the salt.
Transfer to a serving bowl and serve at room temperature.

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