Piedmont Roasted Bell Peppers Recipes

PIEDMONT ROASTED PEPPERS

Steps:

• Preheat oven to 350 degrees C (180 degrees C).
• Cut the Yellow Bell Pepper (3) in half and remove the seeds but leave the stalks intact.
• Lay the pepper halves in a lightly oiled roasting tray. Peel Garlic (3 clove), slice them thinly, and divide the slices equally among the halved peppers.
• Put Tomato (6) in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.
• Season peppers with Freshly Ground Black Pepper (to taste) and sprinkle them with Fresh Thyme (to taste) and drizzle with Extra-Virgin Olive Oil (10 tablespoon).
• Top each pepper with 2 Anchovy Fillets (8) each.
• Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
• Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste). Enjoy!

PIEDMONT ROASTED PEPPERS

Steps:

• Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place three quarters in each pepper half. Watch How to Skin Tomatoes in our cookery School Video on this page. After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour. Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a sprig of basil leaves. These do need good bread to go with them as the juices are sublime - focaccia would be perfect.

PIEDMONTESE ROASTED PEPPERS

Steps:

• Preheat the oven to 180 Degrees C (355F).
• Halve the peppers lengthways, remove the core, seeds and white pith. Lay the peppers, skin side down, in a shallow baking dish that will comfortably hold them.
• Divide the pieces of cherry tomatoes amongst the peppers. Tuck 3 or 4 slices of garlic between the tomatoes. Tuck basil leaves and olives between the tomatoes.
• Cut, or tear the bocconcini into pieces with your hands, and scatter on top. Use some crumbled feta if you prefer.Add an anchovy, halved lengthways or chopped if you prefer. Grind some black pepper over the top.If you are using anchovies omit or be cautious adding the salt.
• Drizzle over the olive oil. Don't skimp, it is essential for the wonderful juices. Add some chilli/red pepper flakes if you wish.
• Bake in the oven approximately 35 minutes until they are slightly blackened around the edges but still holding their shape.
• Transfer the cooked peppers to a serving dish, with all the delicious juices poured over, and garnish with a few basil leaves.
• Serve warm or at room temperature.

PIEDMONT ROASTED BELL PEPPERS

Steps:

• Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
• Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
• Cut the peeled tomatoes in quarters and place in peppers.
• Divide the anchovies among the 4 peppers.
• Thinly slice garlic and divide between the peppers.
• Drizzle the olive oil onto each pepper.
• Season with freshly ground pepper. (no salt).
• Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.

ROASTED AND MARINATED BELL PEPPERS

Steps:

• Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
• In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.

ROASTED RED BELL PEPPERS

Steps:

• Heat oven to 450F degrees.
• Wash peppers and cut in half.
• Remove seeds and stems.
• Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
• Bake for 10-15 minutes or so, until skin of pepper is seriously black.
• Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
• Let cool so you can touch them.
• Skin will peel off easily.
• Cut halves into strips, or however you need them to be cut.
• Now you know how to roast a red pepper!
• Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
• You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.