Roasted peppers make a lovely ingredient for pasta dishes, salads, sandwich fillings and more. And there’s no need to buy them in a jar when it’s so easy to make your own. To clarify, when I say “peppers” I am referring to what they generally call “bell peppers” in the States, “capsicums” in Australia/New Zealand and here in the UK we usually just call “peppers”.
This works best with red, yellow or orange peppers, but if you prefer green then I shan’t stop you!
1. Wash the peppers.
2. Place them in an oven dish or baking tray.
3. Place in oven 180C/350F for about 45 mins, turning a couple of times, till they look something like this:
4. Cover with foil and leave for 30 mins.
5. Remove the stalks, peel and de-seed. The peel comes away very easily. Slice, and voila…
My top serving suggestion is to make a pasta sauce by adding them to chorizo, tomatoes, onions and garlic. Remember if you’re using them in a cooked dish, add them right near the end just to heat through as they are already cooked soft.
At some point I plan to experiment putting them in a jar with oil, maybe a garlic clove, perhaps a lemon wedge, maybe a sprig or two of something. Sounds good doesn’t it?
Sugarness...recipes from me to you 
I prefer the homemade roasted peppers to the store bought jarred ones. The latter have a funny taste. Yum. Pasta. Three hours till lunch. You’ve given me an idea. 😀
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There aren’t many things where the shop bought version is better than the homemade version is there (unless it’s something really difficult that we fail with at home!). Glad to have given you an idea 🙂
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I LIKE ideas. Shared ones are the best.
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Looks like it would be a great addition to a pasta sauce. But I’ll have to omit the red peppers–they give me miserable dyspepsia. The other colors don’t though. Is very strange. 🙂
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That is strange that only the red do that to you! I would have thought the green if anything because they’re less ripe aren’t they – maybe you could ask a doctor why that is…oh wait.
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I already asked her. She doesn’t know. But she avoids the red ones now like the plague… 😉
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Here in Colorado down at Pueblo, green chilis are grown and there is a festival every fall where they put the chilis in big drums and roast them over open fires. Smells wonderful! See this link: http://www.travelpueblo.org/chiliandfrijole.html Many varieties of hot chilis are favored in the Southwestern USA, as I’m sure you know, so that’s why we say bell peppers or sweet peppers. Personally, I prefer sweet peppers, because spicy-hot foods make my nose run! LOL
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Ooh, I’ll check out that link in a bit, that sounds wonderful! Yes, we tend to just call the hot ones chillies and the sweet ones peppers, even though we know that they are all peppers! I love the hot ones, but in moderation, I can’t cope with too much hot!
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Mmm, I love roasted peppers. And putting them up with oil and garlic sounds good, too. I just have no idea how long they would keep that way!
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I don’t think they would keep that long in a jar, unless there was a way to make it air tight like the bought ones! But maybe it would be nice to just leave them to marinate in oil and garlic and whatever for a few days and then use them in a salad, or some other cold dish.
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