Oven Roasted Peppers

About this Recipe

There are some dishes that you simply cannot make too many times. When you put the red peppers in the oven, what happens is the heat caramelizes the sugars in the peppers causing them to become sweeter than they already are when they're raw. They also get a little bit charred which brings a smokiness to them as well. This creates a nice, rich flavor that pairs so well with any starch like a potato or pasta.

Grandmother's Kitchen Tips

1. These will also freeze well in a ziploc bag and hold their flavor quite well. We suggest freezing in portion cuts and sizes you know will work best for your future recipe ideas.

2. This is an easy method to oven roast your peppers. They can be used in many recipes. We used to garnish the Simple Tomato Mushroom Sauce Recipethat was served with the Roasted Spaghetti Squash Recipe.

3. Roasted peppers are even good on bread as part of a dip or spread. You can even incorporate the roasted red peppers into a hummus which also tastes incredible. There are so many easy dinner ideas you could bring these roasted peppers into to make the entire meal pop.

4. A good tip to remember when you're picking out the peppers you'll use for your pepper recipes is that the peppers with 3 bumps on the bottom are male peppers and the ones with 4 bumps are female peppers. The female peppers have lots of seeds, but they tend to be sweeter which makes them great for this recipe as well as eating raw.

5. When it comes to roasted red pepper recipes, you will usually want to use red, orange or yellow peppers because they taste the best when they're roasted. Green peppers are tasty when they are roasted too, but they tend not to be as sweet as the yellow, red or orange peppers.


Ingredients

(Print)

Makes: 5 but you can roast as many as you like

Red, Orange or Yellow Peppers - any variety

2 Tablespoons olive oil

Directions

1. Preheat oven to 450 degrees F.

2. Wash the peppers and dry them.

3. Line a baking sheet with parchment paper.

4. Drizzle the paper with olive oil.

5. Cut the peppers in half lengthwise and scoop out the seeds.

6. Place the pepper halves onto the oiled parchment paper cut side up.

7. Bake for 20 minutes.

8. Flip the pepper halves over and bake another 20 minutes.

9. Remove from the oven and let cool until you can handle them.

10. Peel the skin off the roasted peppers, cut off the ends and place them into a bowl.

11. Cover the bowl and refrigerate until you are ready to use them if you are not eating right away.

12. The best method of refrigeration is to put in a glass bowl with a lid.

13. We love to use and reuse our abeego wrap over and over.

ENJOY!

Return to this Oven Roasted Peppers recipe or check out more recipes at Grandmother's Kitchen

Roasted vegetables are a great addition to any meal adding that little bit of extra flavor you need. For how delicious they are, they are also surprisingly simple to make. If you've never roasted bell peppers before, you have to try it out to see how great they taste.

There are plenty of pepper recipes out there where you will saute the peppers or even stuff them and bake them in the oven. But roasting bell peppers is one of the easiest and quickest ways to make bell peppers that brings the most flavor out of them.

I often forget about bell peppers for roasting, since I usually like to enjoy them raw. Have you ever wondered about the nutrient value of food after it has been cooked. What nutritional testing shows is that in general, many vitamins are destroyed in part by heat, but minerals stay in tact. In general, most minerals are not affected by the levels of heat involved in cooking. Cooked or raw, most food has the same amount of calcium, magnesium, phosphorus, iron, zinc, iodine, selenium, manganese, copper, chromium, and sodium. Potassium, however, will not be affected by the heat but will escape with the steam and liquid when cooking. Cooking can increase the bioavailability of some nutrients and decrease that of others, and so can meal composition. For instance, it’s easier for our bodies to absorb fat-soluble vitamins (A, D, E, and K) if we eat them with fats. In other words, the compounds in and around fruits and vegetables can affect, positively or negatively, the bioavailability of their nutrients.(1) This does not mean you shouldn't cook with vegetables. What it says to me is that raw salads are of great importance in a daily routine to get some of these important nutrients.

References: (1) "Is there a difference between fresh, frozen, and canned vegetables?," Examine.com, published on 14 December 2017, last updated on 22 October 2018, https://examine.com/nutrition/fresh-vs-frozen-vs-canned-vegetables/



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