Italian Roasted Red Peppers Recipes
ROASTED RED PEPPERS
Sweet peppers that are sweet as candy. Serve with any type of fresh bread. Double recipe--you'll want to.
Provided by Jim Mathers I
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Quarter and clean pith from red peppers.
- Spray skin side with olive oil mist.
- Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black.
- Put peppers in a paper bag until cool.
- Peel skins, (do not wash peppers) and put in a bowl.
- Add smashed garlic clove, oil and vinegar.
- Salt& pepper to taste.
- Cover and let marinate at room temperature for 2 hours.
- These can be made and stored in the fridge for a week. If the the oil creates a covering, simply microwave for 30 seconds. Best served at room temperature.
Nutrition Facts : Calories 244.7, Fat 21, SaturatedFat 2.9, Sodium 5.8, Carbohydrate 14.9, Fiber 4.8, Sugar 10, Protein 2.5
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.
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 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
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- Heat your pan grill (or barbecue), keep the heat fairly high, place the peppers on top and continue to cook, turning until burnt all over.
- Remove from heat and place in a paper bag or bowl and cover with plastic, let sit for 15-20 minutes.
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