Roasted Red Peppers Recipes

The taste and flavor of freshly roasted red peppers is something that you cannot compare with packaged products sold in food stores. And believe me, roasting red bell peppers or yellow peppers at home is very easy. All you need is fresh peppers and proper roasting equipment, which you are handy with.

The key to roast tasty red peppers is having a watchful eye and giving attention during the process. You can use them in salads, sandwiches, soups, dips, cream sauce or, simply enjoy eating roasted red peppers alone.

Roasting should not be underdone or overdone. Considering this, you have to follow a proper cooking temperature and period of roasting as well. As per your convenience, roasting red peppers can be done in an oven broiler, gas burner, grill or oven. Select large sized, red bell peppers that have mild sweet flavor. Remove the stickers (if any) and wash thoroughly, under running water. Keep in a colander to drain off the water.

Depending on which equipment you are using, proceed with roasting steps. For quick fixing, you can place them directly over a gas burner for charring. In order to roast peppers in a oven, preheat the oven to 450° F. Roast in a baking sheet for 15 minutes per side.

You can use tongs for turning peppers. Follow the same tips for roasting in grills. Place the red peppers in a bowl with a lid or bag. Cover lid (or close bag) and keep it like that for 15 minutes. This allows the peppers to steam well for easy skin removal. Peel skin with your hands or a paring knife.

When you have some spare time, get busy and roast red peppers. These roasted red pepper flakes can make a whole lot of difference in the way you make soups, dips and cream sauce. If desired, prepare many peppers at a time and preserve them in airtight jars. That way, you can keep them ready for devouring anytime, whenever you crave for this tasty delight.

Ingredients

• 2 large roasted red bell peppers
• 3 large russet potatoes (peeled and quartered)
• 1 large yellow onion (peeled and diced)
• 3 cloves of garlic (minced)

• 2 quarts vegetable stock (or chicken stock)
• 1 cup hot milk or cream
• ¼ cup butter
• Cayenne, salt and pepper to taste

Directions for Preparation
Cut peeled and seeded peppers into strips. In a large soup pot, add pepper strips, potatoes, onion, garlic and vegetable stock. Cook over medium high heat, until potatoes can be mashed easily. Remove from heat and add cream (or milk) and butter.

Transfer this soup concoction to an mixer and blend for 5 minutes. Season with cayenne pepper (or crushed red pepper), salt and pepper. Stir well and serve.

Ingredients

• 1 cup roasted red peppers
• ¼ cup fresh basil leaves
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper

Directions for Preparation

Prepare roasted peppers by removing blackened skin and seeds, and cut them into slices. In a food processor, add peppers, chicken broth, olive oil and vinegar. Make a smooth puree out of the mixture and transfer in a saucepan.

Put over medium low heat for 5 minutes and then simmer for another 10 minutes. Remove from heat and add basil leaves, salt and pepper. Stir sauce and allow to cool down. You can preserve this sauce in jars and keep in refrigerator. Try making roasted red pepper cream sauce, and you will love the thick creamy relish, enriched with unique flavor of peppers.

This is how you can use roasted red peppers in several food recipes. For preparing thick roasted red pepper dip, use mayonnaise, cheese, cream cheese and Dijon mustard. Anything you try out with flavorful roasted peppers, it will taste delicious.