Roasted pepper is one of my essential dish which I often require as an accompaniment or to add in any other dishes. But sometimes I fail to get it, at that time I had to rush to the market to buy canned roasted pepper which is completely unhygienic. So that you don’t fall in such a trouble, here is the way to prepare it at home in batches and keep on adding in your desired dish. The sky is the limit…
Roasted pepper is one of my essential dish which I often require as an accompaniment or to add in any other dishes.
- 4 Red bell peppers
- 2 tablespoon Extra virgin olive oil
Firstly preheat your oven to 450° F or 230° C.
Now cut the pepper in half, lengthwise.
Cut out the stem with a knife and scoop out all the seeds.
Now on a rimmed baking sheet lined with parchment paper, place the pepper upside down.
The roast the peppers in the preheated oven for about 25 minutes or until the skins are completely wrinkled and gets charred.
Once down, let the pepper cool for a minute and then remove it from the baking sheet and place them over a bowl.
Cover the bowl with a foil and let it cool for about 30 minutes.
When the pepper turns enough cool, peel off the skin and brush it with some olive oil.
The roasted bell pepper is ready for instant use or if you are planning to use throughout the week, then put the pepper in a glass jar then pour the olive oil over the peppers, cover the lid and refrigerate it. It will remain same for a week or two.
The roasted pepper is very healthy. If you have it daily, it is good for your health and it also brings out the natural sweetness. It’s a very helpful recipe which can be used throughout the week for Soups, Sandwiches, Salads and also as a topping for Pizzas. I learned this recipe at my chef school and I’m so lucky for getting this opportunity to share it with you all.
|Dietary Fiber||1 g|