Susans Italian Roasted Red Peppers Recipes

'PUTTANESCA PEPPERS' - MY GO-TO ITALIAN ROASTED PEPPERS RECIPE

Steps:

• Preheat the oven to 200℃/gas mark 6/180℃ fan
• Slice the peppers in half lengthways straight through the central green stem, leaving two halves, each with a portion of the stem. Using a small knife, carefully remove any white pith and seeds without piercing or cutting the pepper itself (you want the pepper halves to be intact so that they hold the oil). For guidance, see the photo my prepared pepper half in cooking notes.
• Place the pepper halves openside up in a single layer on a baking tray and divide the remaining ingredients equally between the pepper cavities. Per pepper = 1 anchovy fillet, 1 basil leaf, a few slices of garlic and chilli, a few capers, 1 tablespoon (15ml) of olive oil and a crack of black pepper.
• Place the peppers in the pre-heated oven and roast for 35-45 minutes, or until soft and slightly charred around the edges.
• The peppers can be eaten straight away or kept covered in the fridge for up to a week.

SUSAN'S ITALIAN ROASTED RED PEPPERS

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.

ROASTED RED PEPPERS

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.