This roasted red peppers recipe can be used in salads, dressing, sauces, and main dishes. The possibilities to get creative with this culinary gem are endless. A few favorite ways to use roasted peppers are on baked potatoes, blended into soups for a smoky flavor, or chopped and added to a cheese spread, like roasted pepper Boursin cheese.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 5 red bell peppers
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 tablespoon chopped, fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat an oven broiler. Arrange the whole peppers (stems intact) a few inches apart on a broiler pan. Broil the peppers, turning with tongs every 2 minutes, until the entire surface of the pepper is charred black. Remove the blistered peppers from the oven and set them aside, at room temperature, for 15 minutes.
Gently peel the blackened skin off the cooled peppers. Using a small knife, remove the stems and discard them. Cut the peppers in half, lengthwise, remove the seeds, and cut the peppers into thick strips.
Stir the olive oil, chopped garlic, thyme, salt, and pepper into the peppers and serve immediately or store them in the refrigerator for up to a week.
This roasted red peppers recipe makes 4 to 6 servings.