A few weeks ago, my brother and his girlfriend came back from a road trip with a bag full of green bell peppers. I am not talking 4 or 5. I am talking 12 to 15. And big ones. What can you do with a bell pepper? Well, you can add it to plenty of salads (and a little goes a long way), or you can add it chopped to soups and stews. You can pickle it with a bit of onion and tons of vinegar for those who love tart foods, or serve it stuffed and fried like we do for Guatemalan Chiles Rellenos… But we didn’t want fried food after indulging during the holidays… So what could we prepare with tons of them at once?
I remember seeing this video on Everyday Food’s YouTube channel. We love Sarah and her team. Ok, back to the peppers. Since I recalled the video, this last Sunday we fired up the grill and roasted these babies. It took about 10 to 12 minutes to roast them, then immediately I placed the peppers in a big bowl and covered it with plastic wrap. This, will help you removed the charred skin easily.
What takes the most time is exactly that, removing the charred skin. I loved Sarah’s tip to have paper towels and use those to remove it, so it’s not only easy to clean up but it is gentle with the roasted bell peppers. After all that, you remove the seeds, cut it in stripes and season it. I got the two jars you see in the picture, and the only thing I did was letting them cool completely before putting the lid on.
You can enjoy these peppers in sandwiches or serve them with crackers as appetizers at your next party or gathering. Oh, and since we are using plenty of olive oil, after you finish all the peppers, you can save the oil oil, now flavored, for salads!
Roasted Bell Peppers
Recipe adapted from Martha Stewart
Yield: Makes 2 pints
8 bell peppers
5 tablespoons olive oil, plus more for drizzling
3 tablespoons red-wine vinegar
1 garlic clove
Salt and pepper
1 teaspoon of dried oregano
1 teaspoon of dried basil
- Wash the bell peppers and remove the stems.
- On a grill or on your gas stove, roast bell the peppers until charred. This should take you from 10 to 15 minutes. If you have a electric stove or top, you can do the roasting by turning your oven to Broil, and roasting the bell peppers on a rimmed baking sheet.
- After they are roasted, place them in a bowl and cover with plastic, about 10 minutes.
- Place two paper towels on top of a cutting board and, one by one, discard the charred skin.
- Remove the seeds and what’s left of the stems, and then slice the peppers.
- Chop finely the garlic and add it to a bowl with the sliced peppers.
- Toss with oil and vinegar; season with salt, pepper, oregano and basil.
- Transfer mix to a clean glass jar (or two) and top with additional oil to cover.
- When the peppers have completely cool, secure lid. These roasted peppers should be refrigerated, up to 1 week.
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