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Roasted peppers recipe

Roasted peppers recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roast peppers

This super colourful roast pepper side dish is so easy to make and very flavourful. It is so versatile and perfect for pairing with red meats, poultry or any kind of fish as well.

2 people made this

IngredientsServes: 6

  • 1kg green, red and yellow peppers
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 1 clove garlic, peeled and minced

MethodPrep:7min ›Cook:40min ›Ready in:47min

  1. Preheat oven to 180 C / Gas 4.
  2. Wash and dry peppers. If using medium to large peppers, cut them in half and remove seeds, otherwise keep them whole.
  3. In a large bowl, combine peppers, olive oil, salt, pepper and minced garlic. Mix well with a wooden spoon or hands, so that the peppers are coated evenly. Spread them out over a baking tray.
  4. Roast until tender, about 30 to 40 minutes. Transfer to a serving plate and top with a small handful of chopped fresh basil leaves if desired.

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Reviews in English (0)


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fresh thyme leaves
  • ⅛ teaspoon ground red pepper
  • ⅛ teaspoon crushed red pepper
  • 2 small red bell peppers
  • 2 small yellow bell peppers
  • 4 ounces fresh mozzarella cheese, at room temperature, cut into 8 slices
  • 4 anchovy fillets, drained and halved
  • .38 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ounces pitted mixed Mediterranean olives

Combine first 4 ingredients in a small bowl. Let stand 15 minutes.

Place bell peppers on a foil-lined baking sheet. Broil 18 minutes or until blackened on all sides, turning occasionally. Wrap bell peppers in foil let stand 10 minutes. Peel and seed bell peppers halve lengthwise. Arrange pepper halves, cut sides up, on a platter. Top each pepper half with 1 cheese slice fold ­pepper over cheese. Top evenly with anchovy fillets. Sprinkle with salt, black pepper, and olives. Drizzle oil mixture evenly over peppers.


Slow-roasted peppers with chilli, garlic and beans recipe

A take on peperonata &ndash red and yellow peppers softened down slowly along with oil, garlic and onions. Usually made in a frying pan, this one-pot version is cooked in the oven. It's perfect served with sliced and toasted bread.

Tip: this tastes even better the next day, so it&rsquos well worth making in advance and reheating.

Ingredients

  • 5 vine tomatoes, quartered
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 large sprig of fresh rosemary
  • 1 tsp sea salt flakes
  • 1 large pinch of freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 0.5 clove of garlic, finely grated
  • 0.5 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 1 x 400g/14oz tin of cannellini beans, drained and rinsed
  • 0.5 lemon, zest only
  • 5 vine tomatoes, quartered
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 large sprig of fresh rosemary
  • 1 tsp sea salt flakes
  • 1 large pinch of freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 0.5 clove of garlic, finely grated
  • 0.5 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 1 x 400g/14oz tin of cannellini beans, drained and rinsed
  • 0.5 lemon, zest only
  • 5 vine tomatoes, quartered
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 orange pepper, thinly sliced
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 large sprig of fresh rosemary
  • 1 tsp sea salt flakes
  • 1 large pinch of freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 0.5 clove of garlic, finely grated
  • 0.5 tsp chilli flakes
  • 1 tsp sea salt flakes
  • 1 x 400g/14oz tin of cannellini beans, drained and rinsed
  • 0.5 lemon, zest only
  • 4 rounds of thickly sliced, toasted bread
  • 4 rounds of thickly sliced, toasted bread
  • 4 rounds of thickly sliced, toasted bread

Details

  • Cuisine: Mediterranean
  • Recipe Type: Peppers
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 180°C fan/200°C/390°F/gas mark 6.
  2. Tip the tomatoes, peppers, oil, herbs, salt and pepper into a roasting tin large enough to hold everything in one layer, mix well, then transfer to the oven and roast for 50 minutes. If after half an hour it looks as though the peppers are catching a bit too quickly, turn the heat down a fraction.
  3. Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
  4. Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 160°C fan/180°C/356°F/gas mark 4 and cook for a further 10 minutes.
  5. Taste and adjust the salt and pepper as needed, adding a little more olive oil if you wish, then remove the bay leaves and rosemary sprigs and serve piled on to toasted bread.

This recipe is from The Roasting Tin Around the World &ndash Global One Dish Dinners by Rukmini Iyer. Published by Square Peg, 14th May, £16.99 HBK. Photography by David Loftus.

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Roasted Red Peppers

Making roasted red peppers at home couldn't be easier! I love having them on hand to punch up the flavor in sauces, sandwiches, scrambles, and more.

Last week, I finished up this fajita recipe, and I still had an abundance of bell peppers in the fridge. I debated what to do with them – Toss them into salad? Sauté them for my breakfast tacos? – but in the end, I settled on making roasted red peppers to have on hand for summer sauces, pizzas, pastas, and more.

If you’ve never made roasted red peppers, it’s super easy, and when they’re finished, the peppers have a lightly sweet, charred flavor that’s a delicious addition to all sorts of recipes. They keep for several weeks in the fridge, so make a big batch to blend in to your next dressing, top onto a sandwich, or serve as a simple appetizer with summer herbs, sea salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.

How to Roast Red Peppers

There are a few ways to make roasted red peppers at home. My preferred method for roasting is over a gas burner. I’ll either use a grill pan or char them directly over the gas flame. Of course, you can also roast the peppers in the oven. Here’s what you need to do:

1. Char the peppers whole over a gas burner, on a grill pan, or under a broiler until the skin is blackened all over.

2. Then, take them off the heat and place them in bowl. Cover the bowl with a kitchen towel or plastic wrap, and allow the peppers to steam and soften for 10 minutes.

3. When the peppers are cool enough to handle, peel and remove the loose skin. I like to leave just a bit of the blackened skin for a nice charred flavor.

4. Finally, slice off the stem and remove the membranes and seeds. At this point, you can leave the peppers whole or slice them into strips, depending on how you plan to use them.

And that’s it! Roasted red pepper success.

How to Store Roasted Red Peppers

Roasted red peppers are ready to use as soon as you’ve peeled off the skins and removed their seeds. If you’re roasting one as part of a larger recipe, you can proceed with it right away.

If you’re preparing a larger batch to keep on hand, allow them to cool completely before transferring them to the fridge. To keep them fresh, store the peppers in a jar with a tight-fitting lid and pour olive oil over the peppers to cover. Be sure to keep them submerged in the oil for maximum freshness! Stored this way, they should last for 2-3 weeks in the fridge.

Alternatively, freeze your roasted red peppers for longer storage. Spread them in a single layer on a parchment-lined baking sheet to freeze individually before transferring them to an airtight, freezer-safe container.

What to Do With Roasted Red Peppers

Once you’ve roasted your peppers, you have endless options for using them. Here are just a few ideas:

  • Blend them into hummus!
  • Pile them onto pizza.
  • Slice and stir them into scrambled eggs or a frittata.
  • Load them into tacos or a breakfast burrito.
  • Puree them into Roasted Red Pepper Soup.
  • Stuff them into a sandwich. I love them on this Caprese Sandwich!
  • Pulse them into harissa. Find my favorite recipe on page 281 of Love and Lemons Every Day!
  • Make romesco sauce to serve with grilled veggies or cauliflower steaks or to slather on sandwiches.
  • Blend them into a Red Pepper Mojo Sauce! Find my recipe on page 131 of Love and Lemons Every Day.

What do you like to do with roasted red peppers? Let me know in the comments!


Recipe: Roasted Mini Peppers

What is it about a roasted vegetable that makes it taste so good? Raw veggies are great, and so are sauteed. But when you roast a vegetable something really special happens! They’re savory-sweet, a tiny bit crunchy and just a touch smoky…I could eat them like candy! It occurred to me that there must be a scientific reason for that, so I took a little time and looked it up. Sure enough, I found some answers at the Care2 website, in the healthy living section.

It turns out that roasting vegetables brings out their natural sweetness. The smoky flavor of slightly blackened vegetables only adds to the delightful flavor! In addition to that, according to the article roasting certain vegetables actually increases the bioavailability of their nutrients, which means that your body can more easily use them. When you cook vegetables in water, it leaches away the minerals and vitamins and they end up floating around in the water, rather than staying in the vegetable. So unless you’re up for drinking the water in which you boiled those Brussels sprouts, you’re much better off roasting them. Besides, they just taste so much better that way!

Mini peppers are a wonderful food to eat roasted, and they go so well in so many different things! Sprinkled on a salad, tossed in scrambled eggs, stirred in pasta, or served in soup, topping a burger or smothering a broiled chicken breast…they add so much flavor (and color) to so many things! You can roast a lot of them when they’re in season and freeze them for later, they freeze well and will be just as delicious and colorful a few months from now.

To make the peppers, just wash some fresh organic mini peppers. Farmer’s markets are a great place to find these peppers, I have friends who schedule a few days each year to roast many pounds of fresh peppers that they buy from a local farmer at the peak of the season. It’s become a tradition, and they have beautiful roasted peppers ready in the freezer all year long. So tasty! I found an easy recipe for roasted mini peppers at the Lady Behind the Curtain blog, and before long I had a tray of peppers roasting in the oven and my whole house smelled amazing.

Just wash the peppers and cut the tops off, then split them in half. You don’t really have to do either of these things, but I figure that I’m going to be using most of my peppers in recipes (rather than eating them plain) so I’ll eventually need to cut them anyway. Toss the peppers with a little bit of olive oil, and then spread them in a single layer on a parchment lined pan.

Roast them for twenty minutes at 400 degrees, then turn them over and roast the other side for another twenty minutes. So easy! They’ll be browned on both sides with slightly blackened edges, and bursting with smoky-sweet flavor. Let them cool off, and then freeze them. Or, eat a ton of them and freeze the tiny amount left over…whatever happens to happen in your kitchen. I’m not saying what happened in mine…but it’s entirely possible that fewer peppers than planned made it as far as the freezer. Next time, I’ll roast twice as many!


Reviews ( 6 )

Magnificent taste, simple preparation! I have made this dish twice and loved it. The roasted red peppers and Kalamata olives tops the kale with a real Mediterranean flare! Tastes great atop vermicelli as well. They say kale is the "new" spinach!

I thought this recipe was delicious. I thought the mix of the olives and peppers really brought out the flavor that I didn't even use the balsamic. I also put baked salmon over it. It was a great healthy meal.

I made this last night and we ate it because of the effort and how nutritious kale is, but we agreed that it would be hard to go back for seconds. I hate to be wasteful, but we didn't keep the left overs. It wasn't terrible, but just not that tasty. I think how other people suggested to serve it over a grain might improve the recipe, but I'm not going to try it again. This recipe makes a lot, so if you choose to try it you might consider scaling down the recipe to make half.


Recipe Summary

  • 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
  • 2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
  • Coarse salt and ground pepper
  • 1 pound orecchiette or other short pasta
  • 2 teaspoons olive oil
  • 1 pound sweet Italian sausage, removed from casings
  • 1 tablespoon butter, cut into small pieces
  • 1/3 cup grated Parmesan cheese

Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips return to bowl. Set aside.

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.

Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers cook until heated through.

Transfer sausage mixture to bowl add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.


Preparation

Step 1

Preheat broiler. Toss bell peppers and 2 Tbsp. oil on a rimmed baking sheet season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°.

Step 2

Peel and seed peppers cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 Tbsp. herbs, and 4 Tbsp. oil set aside.

Step 3

Toss bread and remaining 2 Tbsp. oil on a clean baking sheet season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.

Step 4

Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese top with remaining 1 Tbsp. herbs.

Step 5

DO AHEAD: Peppers and croutons can be prepared 1 day ahead. Cover peppers chill. Store croutons airtight at room temperature.

How would you rate Roasted Pepper Panzanella?

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  1. Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil.
  2. Cut the bell pepper in half, top and seeds removed.
  3. Place the pepper halves on the covered sheet, cut side facing down.
  4. Roast in the oven for 20-25 minutes.
  5. In a small bowl, mix together the sour cream, lime juice, and garlic powder. Set aside for later.
  6. Once done, remove the peppers to a cutting board, and cover with a bowl for 10 minutes. This will sweat the peppers, making it easier to peel off the skin. Peel the skin and slice small strips.
  7. In a skillet, cook the chicken with olive oil and taco seasoning. Cook until chicken bits are no longer pink in the middle.
  8. Serve on warmed tortillas with roasted red pepper slices, lime crema, corn salsa, and cilantro.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.


Photo Credit:

Preheat oven to 400°F. Grease a 13x9-inch, broiler-safe casserole.

Butterfly chicken breast halves: Slice through each breast horizontally, leaving 1⁄4-inch “hinge.”

Open chicken breasts and place in casserole. Sprinkle with half of Italian seasoning and salt and pepper. On one side (half) of each breast, layer roasted red peppers, basil leaves, and 1 slice mozzarella. Fold over other side, tucking in fillings. Sprinkle with remaining Italian seasoning.

Bake for 30 to 40 minutes, or until internal temperature of chicken breast reaches 165°F on an instant-read thermometer. Remove from oven. Turn oven to broil. Top each breast with 1 slice mozzarella. Sprinkle with Parmesan. Broil until cheese is browned and bubbly, about 5 minutes.