Slow Roasted Bell Peppers Recipes

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SLOW-ROASTED BELL PEPPERS



Slow-Roasted Bell Peppers image

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

Provided by Jason Hammel

Categories     Bon Appétit     Condiment/Spread     Condiment     Bell Pepper     Lemon Juice     Quick and Healthy     Quick & Easy     Vegetarian     Vegan     Wheat/Gluten-Free     Vegetable

Yield 4 servings

Number Of Ingredients 7

5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
6 Tbsp. extra-virgin olive oil, divided, plus more for serving
Juice of 1 lemon
1 Tbsp. fig jam
1 Tbsp. white balsamic vinegar or white wine vinegar
Kosher salt
2 Tbsp. oregano leaves

Steps:

  • Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
  • Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
  • Just before serving, mix in oregano and drizzle generously with more oil.
  • Peppers (without oregano) can be made 2 days ahead. Cover; chill.

SLOW ROASTED BELL PEPPERS



Slow Roasted Bell Peppers image

Sweet and tasty.....peppers, shallots and garlic. Very easy to make and to have on their own or as a side dish. You need to allow at least one pepper per person.

Provided by Jen T

Categories     Peppers

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 3

4 bell peppers (use either all one colour or 1 red, 1 green, 1 yellow, 1 orange)
8 garlic cloves (peeled)
8 shallots (whole peeled)

Steps:

  • Cut the peppers in half lengthways.
  • Remove seeds.
  • Place in a baking pan.
  • Put a clove of garlic and a shallot into each shell.
  • Bake uncovered at 150'C for approx 1 & 1/2 hours or until very tender and aromatic.
  • Serve either hot or at room temperature.

Nutrition Facts : Calories 61.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 14.2, Fiber 2.1, Sugar 2.9, Protein 2.4

ROASTED PEPPERS RECIPE (TWO WAYS!)



Roasted Peppers Recipe (Two Ways!) image

How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more!

Provided by Suzy Karadsheh

Categories     Appetizer     Condiment

Number Of Ingredients 3

4 to 5 bell peppers ((any color))
extra virgin olive oil
2 cloves garlic ((chopped))

Steps:

  • Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
  • Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
  • When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
  • When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
  • As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
  • You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.

Nutrition Facts : Calories 38.7 kcal, Carbohydrate 7.6 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 5 mg, Fiber 2.5 g, Sugar 5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

ROASTED BELL PEPPERS



Roasted Bell Peppers image

This roasted bell peppers recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 4

Number Of Ingredients 1

4 small red bell peppers

Steps:

  • Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers.
  • Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.

SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS



Slow-Roasted Cod with Bell Peppers and Capers image

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Fish     Cod     Bell Pepper     Garlic     Capers     Roast     Quick & Easy     Quick and Healthy     Healthy     Onion

Yield 4 servings

Number Of Ingredients 11

6 medium red, orange, and/or yellow bell peppers
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground black pepper
4 garlic cloves, smashed
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped parsley
2 Tbsp. drained capers
Country-style bread (for serving)

Steps:

  • Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
  • Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
  • Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
  • Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
  • Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
  • Top fish with onion mixture and serve with bread.
  • Do Ahead
  • Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

SIMPLE ROASTED BELL PEPPERS



Simple Roasted Bell Peppers image

We like this mess-free method of roasting peppers under the broiler, but you can also blacken them over an open flame until completely charred on all sides. They're delicious in a salad or served as an appetizer all on their own.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 4, about 2 heaping cups

Number Of Ingredients 1

4 red, yellow or orange peppers (1 1/2 pounds), halved lengthwise, seeds and ribs removed

Steps:

  • Preheat broiler with rack 4 inches from heating element. Place peppers cut side down on a rimmed baking sheet. Roast under broiler, rotating baking sheet once, until completely blackened, 12 to 15 minutes. Transfer to a bowl and cover with plastic wrap to steam, about 15 minutes. Peel off skins and discard. Use peppers as desired.

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