Italian Roasted Peppers Recipes
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Antipasto Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g
ITALIAN-STYLE SAUSAGE AND PEPPERS
In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
- Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
- Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
- Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
- Serve in bowls or on rolls as sandwiches.
Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g
Making Italian roasted peppers in your home oven is very easy. They are much better than canned roasted peppers because they do not need vinegar to be preserved. You can taste the sweetness of their flesh which remains firm and chunky and the skin is easily removed. I seasoned them with garlic, extra virgin olive, and basil, and serve them as appetizers on bruschetta or as side dishes to meat or cheese.
Provided by Laura Tobin
Categories Side Dishes
Time 35m
Number Of Ingredients 5
Steps:
- Rince the peppers and put them in an oven pan on top of an aluminum foil or a baking sheet. You don't need to oil it
- Turn the grill on in the oven and set the pan at the highest level making sure the peppers don't touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
- Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
- Place the peppers in a paper bag and close it
- Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
- Remove seeds and cut in slices
- Add garlic, basil, salt and olive oil
- Mix and let it rest for at least 1 hour before serving
Nutrition Facts : Calories 81 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, Sodium 15 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SUSAN'S ITALIAN ROASTED RED PEPPERS
This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!
Provided by RedVinoGirl
Categories Peppers
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Line baking sheet with aluminum foil.
- Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
- Lay them side by side on baking sheet in two rows.
- Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
- As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
- Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
- Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
- Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
- Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.
Nutrition Facts : Calories 288.5, Fat 27.6, SaturatedFat 3.8, Sodium 6.5, Carbohydrate 11.5, Fiber 3.7, Sugar 7.5, Protein 2
ROASTED RED PEPPERS
I'm very happy that this, orignally Italian, recipe which has traveled here in Europe through several countries and cookbooks has made it into our kitchens. An excellent starter, side, lunch or buffet dish. They should be served warm but we like them just as much cold!When you serve this as a single dish, have a nice Italian bread with it.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the peppers in half, remove the seeds but leave the stalks on[decorative] Lay the peppers in a shallow 16 x 12 roasting-tray wich is lightly oiled.
- Cut the tomatoes in quarters and put 2 in each pepper half.
- Cut up one anchovy fillet per pepper[use scissors]and add to the tomatoes.
- Peel the garlic, slice or chop very finely,and divide over the peppers.
- Drizzle 1/2 tablespoon of olive oil over each pepper.
- Season with the black pepper.
- Place the tray in a 350F preheated oven on a high shelf, for 50 to 60 minutes, the edges should be browned by then.
- Transfer your peppers to a serving dish, don"t leave the juices in the roasting-dish but pour them over the peppers.
- Serve with basil leaves scattered over them.
Nutrition Facts : Calories 203.2, Fat 15, SaturatedFat 2.2, Cholesterol 6.8, Sodium 303.4, Carbohydrate 15.2, Fiber 4.8, Sugar 10.1, Protein 5.1
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