DIY: Roasted Red Peppers

by Shawnda on October 7, 2008

in DIY,Veggies & Starches

Red bell peppers were on sale this week 2 for $1. I was excited. I stocked up. Those that weren’t cut up and used as a dipper for hummus were destined for the oven.

In my house, roasted peppers rarely make an appearance without their BFF, goat cheese:
– In a Mediterranean-style salad of greens, crispy pancetta, tomatoes, artichoke hearts, kalmatta olives, and goat cheese.
– Cucumber, thinly-sliced red onion, goat cheese, and fleur de sel on crusty baguette spread with hummus.
– Broiled on crostini, with extra-virgin olive oil, goat cheese, and fleur de sel.
– Stuffed into chicken roulade with goat cheese.
– Processed until smooth and stirred into homemade pasta sauce.

Homemade Roasted Peppers

Adjust the top oven rack and place it 4 inches from the broiler. Turn on the broiler.

Place washed and dried peppers (any kind: red bell, poblano, jalapenos) on a greased baking sheet.

Broil the peppers for 10 minutes, or until skin is mostly blackened. Rotate pepper 1/4 turn and broil for an additional 10 minutes. Turn the peppers until the entire pepper is blackened. (Don’t be afraid to burn ‘em!) Remove from the oven.

Place peppers into a bowl and cover tightly. When the peppers come to room temp, peel the skin and discard the stems and seeds. Rinse off any charred leftovers, drain, and pat dry. The peppers will keep in the fridge for a week tossed with a bit of olive oil.

Other DIY recipes – things I used to buy already-made but now prefer to make at home:
Mayonnaise
Tahitian Vanilla Extract
Caramel
Bagels
Caramel apples
Pumpkin butter
Hamburger buns
Potstickers
California rolls
“Sun-dried” Tomatoes
Ricotta cheese
Peanut butter

Originally uploaded by Confections of a Foodie Bride.

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{ 6 comments… read them below or add one }

1 Linda October 7, 2008 at 3:25 pm

Yum. Thank you. I always wanted to make roasted red peppers at home but every recipe I see uses a gas stove-which I sadly don’t have. I’ll be making these soon!

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2 Cate October 7, 2008 at 4:01 pm

I’m so glad you posted a picture of what the charred peppers SHOULD look like. I never let mine broil long enough and the skin is always a huge pain to get off. Next time I’ll go longer!

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3 Kate October 7, 2008 at 8:53 pm

I love roasted red peppers – green, red, bell, pasilla….they’re fantastic on burgers.

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4 Ida October 8, 2008 at 10:52 am

Thanks for the recipe! Italians love red peppers, so I will definitely serve this with my thanksgiving dinner when the whole family comes over.

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5 Jenna November 1, 2008 at 3:18 pm

I’ve been reading through your blog for awhile now, as I just got married and am finally in the process of nesting. I LOVE it. Your photos are beautiful and your writing is easy to read. I’ll be following along daily from now on!

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6 Ona Raser November 29, 2010 at 7:23 am

I’ve invited the family to ours this xmas for a big dinner, so the roast is pretty important! I found a bunch of ideas at this roast recipe site, but cant decide on one in particular – there’s too many to choose from! It’s fun planning such a big family dinner though!

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