Roasted Bell Peppers
These multipurpose peppers are always great to have on hand, as they can be used in a number of recipes. Use a variety of colored peppers, such as yellow, red, orange and green, to add vibrancy to pasta sauces and salads or to use in one of the variations below.
If some of the skin adheres to the flesh after the peppers have cooled, use your fingers to peel it off. Marinating peppers in balsamic vinegar extends their shelf life (see Variations).
Makes3 to 4 servings
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, smoky, sweet
Type of Dishvegetable
- 3 bell peppers, seeds and ribs removed and quartered
- 2 tbsp (25 mL) garlic-infused oil
- 1 tbsp (15 mL) garlic powder
- Salt and freshly ground black pepper
Preheat oven to 350°F (180°C). Grease a 13-by-9 inch (3 L) baking dish.
Place peppers in prepared baking dish. Brush both sides of each pepper piece with garlic oil and sprinkle with garlic powder and salt and pepper to taste. Bake for 45 to 50 minutes or until very soft and wrinkled.
Transfer to a bowl, cover with a plate and let cool to room temperature. The skins will naturally separate from the flesh of the pepper (see Notes). Store in an airtight container and refrigerate for up to 4 days.
Balsamic Marinated Peppers: Cut peeled roasted peppers into quarters. Add 1/2 cup (125 mL) balsamic vinegar and toss to coat. Cover and refrigerate for 8 hours or for up to 1 week.
Garlic Marinated Peppers: Toss peeled roasted peppers with 2 cloves garlic, thinly sliced, and 1/4 cup (50 mL) extra-virgin olive oil. Marinate for several hours or overnight, then remove the garlic. Add sea salt and freshly ground black pepper to taste and serve immediately.
2005 Maxine Effenson Chuck and Beth Gurney