Like roasted garlic, roasted peppers, any variety, can add a lot of flavor with a hint of smokeyness to any dish. With very little work to prepare and able to be frozen, it’s worth it to make a big batch and freeze in small portions. Keep some on hand to add to salads, dips, pasta and dressings or serve as an appetizer. For every 1/2 cup of peppers, dress with 1/4 teaspoon salt, 1 tablespoon each olive oil and white wine vinegar.
Serve as-is for an appetizer with crusty bread or blend into hummus, soups and stews. Also great tossed into salads, sandwiches and omlettes.
- Broiler Pan
- Peppers any variety or a combination of different varieties. I used jalapeños and bell peppers.
- Cooking spray
- Preheat broiler to high.
- Line a broiler safe tray with foil and spray with cooking spray.
- For jalapeños, lay on the tray whole. For bell peppers, cut vertically into large pieces removing the seeds. Lay cut side down on the tray.
- Broil for 10-15 minuets checking after 10 minutes to see if the skins have begun to blacken but are not charred.
- Remove the bell peppers from the broiler once they are mostly blackened on the skin side only. Place in a heat safe bowl and cover with with plastic wrap until they have cooled completely.
- Turn the jalapeños over and broil another 5-15 minutes until both sides are blackened.
- Place in a heat safe bowl and cover with with plastic wrap until they have cooled completely.
- Peel off the blackened skins and discard. Store in an airtight container in the fridge for up to a week or in the freezer for up to a month.