For the last week or so, Whole Foods have had red bell peppers on sale for 99 cents each. Unfortunately they are not organic (in fact I find it very difficult to find organic most of the time) but they are really delicious.
With this kind of sale, I want to purchase a bunch. Knowing that they won’t last very long, I roast them. Roasting is a great way to keep them fresh for a much longer period of time in the refrigerator. Plus I think they taste much sweeter this way!
Here’s how you do it:
Place the peppers whole on the grill or under the broiler.
Continue to turn them occasionally until all sides are blackened.
Remove them and place in a paper bag, close tightly.
Keep them in the bag for at least 10 minutes.
Take them out of the bag and remove the skin and seeds.
Place in a glass jar.
At this point you can pour a little olive oil over them, close the lid and shake to coat.
The other option I really like to do is:
Place in a jar.
Drizzle with a little olive oil.
Add one or two garlic cloves, cut in half.
Add the juice of one orange or equivalent amount of orange juice.
Add a sprig of fresh rosemary, about 6” long.
Put on lid and shake.
Either way you can leave the peppers in the refrigerator for a good week or more.
One thought on “May Cooking Tip – Roasted Red Bell Peppers”
As we’re on May Cooking Tip – Roasted Red Bell Peppers Health & Nutrition Experts Blog, One of the most common geniuses of peppers, known as the capsicum, is thought to have been in existence millions of years ago in present-day Bolivia, according to the Chicago Botanic Garden’s Information and Resources. But, the first known cultivation of peppers happened in Mexico and Central, as well as South America 10,000 years ago.