Roasted Peppers In Oven Food

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EASY ROASTED PEPPERS



Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 1

6 red bell peppers

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED BELL PEPPERS



Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories     Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

4 red bell peppers
olive oil flavored cooking spray

Steps:

  • Heat oven to 450F degrees.
  • Wash peppers and cut in half.
  • Remove seeds and stems.
  • Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
  • Bake for 10-15 minutes or so, until skin of pepper is seriously black.
  • Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
  • Let cool so you can touch them.
  • Skin will peel off easily.
  • Cut halves into strips, or however you need them to be cut.
  • Now you know how to roast a red pepper!
  • Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
  • You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

ROASTED PEPPERS WITH GARLIC AND HERBS



Roasted Peppers with Garlic and Herbs image

This side pairs well with London broil, lamb burgers, or grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

Steps:

  • Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g

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