I always avoided recipes that called for homemade roasted peppers. It was such a hassle to stand over the stove, turning and turning each pepper over the flame until it was charred. And the peeling/coring/seeding? Messy/annoying/no.
And then – years ago – I came upon this great tip and now rarely even use jarred peppers. Nothing beats the bright fresh flavors of the homemade variety and I’m so happy to share this tip with you!
Here’s what you do:
Pre-heat your broiler and place the rack on the highest notch. Trim, core and seed your peppers, and cut each into four pieces. Lay each piece flat, skin side up, on a foil-lined baking sheet. Place under the broiler and broil until well charred and almost completely black (watch carefully once the peppers begin to color).
Remove the baking sheet from the oven and place the peppers in a paper or Ziploc bag (you can also place in a bowl, covered tightly with plastic wrap. The idea is to create steam, which will loosen the skins). After 10 minutes, remove the peppers and peel – you probably won’t even need a knife; the skins should just slip right off. At this point you can use the peppers in your recipe, or store for future use. Place them in a jar, covered with olive oil, and keep in the fridge for up to two weeks. Or you can freeze them in a Ziploc bag.
There are SO many ways to use roasted peppers – in hummus, dips and salsa. On crostini, chicken or pasta. And I’d love it if you can link to your favorite recipes – share here!
And how, you may be wondering, do I use these beauties? So glad you asked!
1 pizza dough
Cornmeal, for dusting
5-6 red and yellow peppers, roasted, peeled and cut into strips
3 T. olive oil
3 cloves garlic
15-20 basil leaves, torn, sliced or cut “chiffonade”
½ lb. mozzarella, ½ sliced, ½ grated
1/3 c. grated parmesan
Salt and pepper
Pre-heat oven (and pizza stone, if using) at 500 degrees.
Heat a large sauté pan over high heat. Add olive oil and heat till hot but not smoking. Add garlic cloves and sauté till light brown. Remove cloves with a slotted spoon and discard. Add peppers and sauté, stirring frequently, for 5 minutes. Remove pan from heat and set aside till warm.
Stretch pizza dough into a large circle or rectangle and place on a cornmeal dusted baking sheet or pizza peel. Layer mozzarella slices on dough, followed by peppers, basil, parmesan cheese and grated mozzarella. Season with salt and pepper.
Bake for 10 minutes, or till golden brown and bubbly.
This delicious recipe brought to you by Sheri Silver