Best Piedmont Roasted Bell Peppers Recipes

PIEDMONT ROASTED PEPPERS(DELIA SMITH)

Steps:

• Cut peppers in half through their stalks, de-seed and place them cut side up on a lightly oiled heavy baking tray
• Skin tomatoes by placing them in boiling water for 1 minute
• Cut each tomato into quarters and place 3 pieces in each half pepper
• Snip each anchovy fillet into smallish pieces and place one set in each pepper
• Divide garlic cloves similarly
• Spoon 2 t (10 mls) of olive oil into each pepper and season with ground black pepper.
• Roast for 50-60 minutes at 180 C until edges of the peppers begin to caramelise
• Transfer peppers to their serving dishes, retaining the juices in each and garnish with basil leaves

PIEDMONT ROASTED PEPPERS

Steps:

• Preheat oven to 350 degrees C (180 degrees C).
• Cut the Yellow Bell Pepper (3) in half and remove the seeds but leave the stalks intact.
• Lay the pepper halves in a lightly oiled roasting tray. Peel Garlic (3 clove), slice them thinly, and divide the slices equally among the halved peppers.
• Put Tomato (6) in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.
• Season peppers with Freshly Ground Black Pepper (to taste) and sprinkle them with Fresh Thyme (to taste) and drizzle with Extra-Virgin Olive Oil (10 tablespoon).
• Top each pepper with 2 Anchovy Fillets (8) each.
• Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
• Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste). Enjoy!

PIEDMONTESE ROASTED PEPPERS

Steps:

• Preheat the oven to 180 Degrees C (355F).
• Halve the peppers lengthways, remove the core, seeds and white pith. Lay the peppers, skin side down, in a shallow baking dish that will comfortably hold them.
• Divide the pieces of cherry tomatoes amongst the peppers. Tuck 3 or 4 slices of garlic between the tomatoes. Tuck basil leaves and olives between the tomatoes.
• Cut, or tear the bocconcini into pieces with your hands, and scatter on top. Use some crumbled feta if you prefer.Add an anchovy, halved lengthways or chopped if you prefer. Grind some black pepper over the top.If you are using anchovies omit or be cautious adding the salt.
• Drizzle over the olive oil. Don't skimp, it is essential for the wonderful juices. Add some chilli/red pepper flakes if you wish.
• Bake in the oven approximately 35 minutes until they are slightly blackened around the edges but still holding their shape.
• Transfer the cooked peppers to a serving dish, with all the delicious juices poured over, and garnish with a few basil leaves.
• Serve warm or at room temperature.

PIEDMONT ROASTED BELL PEPPERS

Steps:

• Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
• Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
• Cut the peeled tomatoes in quarters and place in peppers.
• Divide the anchovies among the 4 peppers.
• Thinly slice garlic and divide between the peppers.
• Drizzle the olive oil onto each pepper.
• Season with freshly ground pepper. (no salt).
• Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

ROASTED RED BELL PEPPERS

Steps:

• Heat oven to 450F degrees.
• Wash peppers and cut in half.
• Remove seeds and stems.
• Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
• Bake for 10-15 minutes or so, until skin of pepper is seriously black.
• Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
• Let cool so you can touch them.
• Skin will peel off easily.
• Cut halves into strips, or however you need them to be cut.
• Now you know how to roast a red pepper!
• Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
• You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.