Today, another super simple and quick recipe – how to oven roast peppers!
I usually use red Moroccan peppers – they are long and sweet – they also come in green, but bell peppers will do as well.
What’s so cool about roasted peppers? A few things:
- They are easy to prepare
- They last for at least a week in the fridge
- They go very well with sandwiches, salads, paninis, lasagna, and even on pizzas and pitas!
- They can be pureed and turned into a lovely peppers spread or a salad- mixed with balsamic, garlic, fresh herbs, or chili peppers.
- Peppers – I use 6-7 long red ones and it last for a week for two people
- some olive oil, a bit of garlic, balsamic, salt & pepper
- On a baking sheet roast peppers in the oven for 30-40 minutes on 200c/400f (the time might be shorter, depends on your oven of course).
- Once the peel is “burnt” (or at least a bit black) turn off the oven and let the peppers stay there for at least 40 minutes – this is an important step – the steam and heat of the oven will make the peel come off quickly and will save you lots of time
- After 40 minutes the peepers will be ready to be peeled – it’s a messy work but it goes fast:
- Remove the skin
- Cut in the middle
- Remove the seeds
- Place in a a box
Once done, add a few drops of olive oil and balsamic, a few slices of garlic, and some fresh herbs (like parsley) – or just leave it plain!
And here are some ideas on what to do with the peppers: