Last Updated on February 28, 2020 by Cookie
Roasted red peppers in the oven are a tasty side dish suitable to accompany meat and fish dishes as well. Actually, these roasted peppers go well with anything. They are good if consumed both hot and cold and make a great appetizer for vegetarians.
The scent that comes out of the oven when baking the peppers is priceless. This tasty contour is delicious in every season but in summer, when the peppers reach the highest degree of goodness, it becomes delicious. The peppers are low in calories, rich in vitamin C and, especially the red ones, also in provitamin A.
The preparation is extremely simple and also fast, perfect even for those who are unfamiliar in the kitchen but still want to indulge themselves with different delicious dishes.
How to use roasted red peppers?
Roasted red peppers are wonderful because they can be used in so many recipes. These roasted vegetables can transform into a nice salad served with burrata, or you can make the famous Italian bruschetta. Moreover, use a blender and turn the roasted red bell pepper into sauce, soup or hummus.
How to make oven-roasted peppers
A fairly simple preparation that involves cheap ingredients that are available in every supermarket. It is a recipe that will take you about 30 minutes of your time to prepare and about 40 minutes to have it roasted. Roasted peppers in the oven are a delicacy, here are the simple steps to prepare them.
To prepare the peppers in the oven begin by washing them well under running water. Then dry them with a paper towel. Preheat the oven to 200 ° C. Place the washed peppers as they are, that is whole, on a parchment-lined baking sheet. Cook them for about 40 minutes until the skins start to darken.
Now when they’re all beautifully brown, remove the peppers from the oven and put them in a large bowl. Make sure you grab them by the pepper tail to avoid getting burned. While the peppers are still very hot, sprinkle some coarse salt and largely chopped dill over them and cover everything with food foil. Let it rest for about 20 minutes.
How to remove skins from roasted red peppers
When you wrap the peppers in wrap aluminum foil or cover them with food foil when in a bowl, it will have a “sweating” effect on the vegetables. While the steam helps to detach the skin easily, the salt and the dill will give the peppers an extra touch of aroma and taste.
After the needed time, remove the peppers from the bowl and remove the skins. You may wish to remove the seeds and filaments, but I like it in an old-school way. When you hold the pepper by its tail and eat it.
How to serve roasted red peppers?
Roasted peppers are an absolute favorite dish in our family. For today’s serving, I used Greek feta cheese, olives, and some roasted potatoes. Of course, the sour-sweet balsamic sauce could not miss. It is a very simple and rustic plateau yet amazingly delicious. The tastes will take your mind to a greek olive garden under the mild sun and country aromas.
The recipe for you today is consumed at room temperature, but you can also store it in the fridge and serve it whenever you need it. Cold roasted red peppers are the perfect dish to serve especially during hot and sunny days.
I made it with a dill chop, but if you prefer the scent of the basil you can easily replace it, it will be just as tasty.
How to store the roasted red peppers?
You can keep the roasted red peppers for 2 days in the fridge, in an airtight container. Once cooked in the oven, the peppers can be frozen, thus keeping them in the freezer for up to 3 months. Before using the peppers, defrost them in the fridge one day ahead.
Roasted Red Peppers with Feta Cheese & Olives
- baking tray
- 8 pieces red peppers
- 200 g feta cheese
- 100 g olives
- 2 tbsp balsamic sauce
- 1 tsp coarse salt
- Preheat the oven to 200 ° C
- Wash peppers well under running water
- Then dry them with a paper towel
- Place the washed peppers as they are on a parchment-lined baking sheet
- Cook them for about 40 minutes until the skins start to darken
- Remove from the oven and put them in a large bowl
- Sprinkle some coarse salt and largely chopped dill over them and cover everything with food foil. Let it rest for about 20 minutes
- Remove the skins
How to assemble the plate
- Place the roasted red peppers on a plate and sprinkle some balsamic sauce
- Add greek feta cheese, olives, and some roasted potatoes