The best things are discovered by accident. At least that’s how roasted peppers entered my life. I did like the occasional pepper, but removing their skins was not my favorite job. I was told to burn them in the oven and put them in a plastic bag to cool. Skins would fall right of. Of course I used the time peppers were in the oven to call my mum. And of course I lost track of time.
The result? Peppers with burnt skin that removed easily and melting goodness underneath. I’m addicted since. Whenever they are on sale, I pick up more than I normally would, just to roast and freeze them.
Roasting is very easy. Halve the peppers, and spread them on a baking tray, skins up. Put in a hot oven and wait until the skins start to blacken. Then wait some more. You want them to be almost melting. You’ll see the juices on the tray and how the peppers shrink. Get them out, allow to cool, quickly peel and try not to eat all of them.
My favorite way to eat them is with gnocchi. I cook the gnocchi, bake them in some butter, and then add the pepper puree with a spoon of mascarpone, just enough to coat them. Season to taste.
You could also add them to cream cheese and spread on toast. Or mix them through your pasta sauce.
But don’t take my word for it. Check out these fabulous ideas:
You got to love risotto. It’s the best comfort food ever made. Bev has a great recipe for it. And if you don’t get what she’s saying – no worries, the recipe is in the end. It’s a funny read though!
Kevin uses cauliflower to give smoothness to his soup. Creaminess without cream! Plus, it gives an interesting depth of flavor.
Sometimes simple things are the best. Jessie gives you a pretty straight forward, vegan roasted pepper soup.
I love to dip. My son loves to dip. He even adores cucumbers since he’s allowed to dip them into something. Suzy gives the perfect example of hummus with a little extra.
What is your favorite way to use roasted peppers?