Roasted Red Peppers

Food & Home, Rachel Maria's Recipes

The other night, I made a paisano spread that was to die for! Fresh seeded Italian Bread, my Olive Oil mixture (fresh garlic, herbs, Pecorino Romano, and EVOO), Olives, Pepper Shooters, Fresh Mozzarella, and Roasted Red Peppers. Scott stuffed olives with blue cheese and made me the BEST Dirty Martini EVER! It was the perfect little Italian-Fest for a simple night at home. 

Roasted Red Peppers

Have you made roasted red peppers? They are so easy. Allow me to break it down for you. First, just wash your peppers. Then, cut them in half and clean out the insides.

Roasted Red Peppers

Roasted Red Peppers

Use your hands to press them flat! Then arrange in a single layer, on a cookie sheet. (You can use wax paper or foil to make clean-up a bit easier.)

Roasted Red Peppers

Drizzle with EVOO and salt. Broil on high for about 8-10 minutes. Keep an eye on them! Sometimes, depending on the size of your broiler, they may not blacken evenly. So, what I do is take them out and rearrange them a bit so all parts of the pepper are under the flame for about the same amount of time.

Roasted Red Peppers

After you remove them from the oven, either place in a brown bag, to soften the skins from the moisture, or cover them with foil for a few minutes.

Then, just peel off the skin. Place in a bowl and drizzle a little more EVOO.

Roasted Red Peppers

Roasted Red PeppersRoasted Red Peppers

Now, another trick I like to do (if the peppers are not soft enough for your liking) is to fry them for a few minutes. Just enough to soften them more and increase the flavor. 

Either way, these are so delicious and can be served with almost any dinner! Meatloaf, Pasta, Chicken cutlets, etc. You name it! 

Roasted Red Peppers

Well, there you have it. A step by step guide to make delicious, roasted red peppers. Enjoy!

Rachel Scheyer

 

 

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