Skip to main content

How to make Roasted Red Peppers

Image
Donna Urso
Don't you love roasted red peppers?  Oh boy, they add flavor to any dish.  I love them on sandwiches, on grilled chicken breasts and in pasta dishes.  Have you priced red peppers lately?  In my neck of the woods red peppers are outrageously priced. 

Just the other day I thought I had snagged a deal at my local Walmart.  I had run in to the store to purchase a rotisserie chicken....but, alas no rotisserie chickens were available.  As a second choice I decided to roast a chicken on my own.  On my way to the meat department I spied a bin of red bell peppers marked $1.74.  The very naive Just One Donna thought, what a deal at $1.74 per pound.  I had just purchased red peppers from a competitor store for $2.49 per pound.

At the check out I learned I had in fact, NOT snagged a deal at all.  Those peppers were $1.74 each,  I had three little red peppers in my bag and the charge was $5.34.  What were they thinking?   Isn't Walmart where you go for good prices?  No way, Jose!  Not this day.  Not for peppers.  I immediately returned them.  Off I went to my local grocery for my $2.49 per pound red peppers. 

I keep jarred roasted peppers in my pantry all the time, but when I have the time and fresh peppers I like to roast my own.  It is easy to do, and the extra flavor you get makes the effort worth while.  Here's how to make roasted red peppers...


Preheat your grill.  Wash your peppers, cut them in half and remove the seeds.  Most directions you will find tell you to place a whole pepper on the grill.   Yes, that works.  Go ahead and do it this way if you like, but when the time comes to skin and seed the peppers you'll have quite a mess.  By removing the seeds and cutting the peppers in half before roasting you'll get the same results with less mess.  Less mess always makes me happy.

Peppers Roasting on the Grill
OK, back to grilling the peppers.  You can rub a little oil on your peppers if you want, but you don't have to.  See how easy this is?  You'll want to hang out by your grill because frequent turning of the peppers helps to get a more even roasting.  You'll want to remove the peppers from the heat when you have a nice, black char on the skin side.  Place the peppers immediately into a glass or ceramic bowl and cover it with plastic wrap.  Set the bowl aside and let the peppers cool.  The peppers will steam before they cool making it a snap to peel the skin.

Covered with  Plastic Wrap to Steam the Skin
In about 30 minutes the peppers will have cooled sufficiently for you to begin removing the skin.  Go ahead and get right in there with your fingers.  You'll find the skin comes off pretty easily.

You Can Easily Remove the Skin

That's it.  You are ready to use your roasted red peppers in your favorite salad, on your favorite sandwich or even for Donna's Favorite Grilled Chicken.  That's what I'm going to do with my freshly roasted red peppers.
Use the Roasted Peppers in Your Favorite Dish

What would you do with your roasted red peppers?

Enjoy!

Comments

  1. StephanieinSuburbiaSeptember 4, 2011 at 2:38 PM

    These look amazing! I adore roasted red peppers, we almost always use them as a side to get our veggies in. I especially love that they're finally cheaper at the supermarket!

    ReplyDelete
  2. RobinSeptember 6, 2011 at 7:34 PM

    Oh,I'm a great lover of roasted red peppers. I'm going to try this.

    ReplyDelete

Post a Comment

Talk to me. I welcome your comments. (These comments are strictly moderated. Spammers take note.)

More Popular Posts

How to Make a Perfect Bacon and Eggs Breakfast

Donna Urso
In my opinion, the best breakfast consists of two perfectly fried eggs, crispy bacon, and toast made with hearty bread. This bacon and eggs recipe delivers. Bacon and eggs or eggs and bacon? No matter, it is definitely the breakfast you want on those lazy mornings when you have time to relax around the kitchen table, drinking a cup of coffee or two. The Best Bacon and Eggs Breakfast (This post contains affiliate links for your shopping convenience.  When you make a purchase using these links you help support this blog.) How to Cook Bacon and Eggs My technique was learned from my mom, by watching her make our family's breakfast over and over again, year after year.  This is a basted egg recipe which means the eggs are cooked in bacon grease. Cooking eggs in bacon fat is easy and takes just a little practice to perfect. All you really need for a great bacon and eggs breakfast is a good nonstick skillet and a good toaster . If you want to make your own bread fo
2 comments
Read more

Grandma's Soft and Chewy Date-Filled Cookies

Donna Urso
One of the things I can count on as the Thanksgiving and Christmas seasons arrive each year is a feeling of nostalgia. The traditional foods we serve at our family's holiday tables can sure bring out all the feels. Now that it is officially cookie season, we should kick it off with an old-fashioned homemade date-filled cookie recipe. This is a soft, tender cookie with dates that is a special, nostalgic, family recipe.   An Old-Fashioned Date Cookies Recipe This old-fashioned, date-filled cookie was my dad's favorite cookie from his childhood. My dad was born in 1932 so this recipe has been around for quite a while. 
4 comments
Read more

The Best Asian Dipping Sauce You'll Ever Taste

Donna Urso
If you're looking for a versatile, easy-to-make Asian dipping sauce perfect for sushi and dumplings, then you've come to the right place. This recipe for the best Asian dipping sauce is perfect for any time you want a  kick of delicious Asian flavor. An Asian Dipping Sauce for Sushi and Dumplings Try this if you are looking for a dipping sauce that is a little more flavorful than you typically get with your takeout order. You'll love it with dumplings, too!
Post a Comment
Read more

Crunchy, Spicy Gingersnap Cookies

Donna Urso
Crunchy, spicy, and yummy are all words used to describe a good gingersnap cookie.   While my hands-down, favorite cookie is a gooey chocolate chip cookie I occasionally crave a spicy ginger snaps cookie or  this molasses cookie .  This old-fashioned gingersnap cookie is a winner.  It's easy to make and will be a favorite in your recipe rotation. Traditional Ginger Snaps Cookie Recipe ( This post contains affiliate links.  I will be compensated when you make a purchase with these links.) Gingersnaps Cookies In the U.S., gingersnaps are usually drop cookies with lots of cracks on the surface.  That's exactly how I like them.  Those found in other countries may be thinner and sliced.  The Lebkuchen, a traditional German cookie, and the pepparkakor, from Sweden, are often cut into festive shapes.  My gingersnaps are round. Reasons You'll Love These Gingersnap Cookies These gingersnaps are tasty cookies at any time of the year.   Their spiciness is perfect as a holid
6 comments
Read more

Best Ever Sugar Cookies with Buttercream Frosting

Donna Urso
Do you want to impress your friends and family with beautifully decorated sugar cookies? Look no further! In this step-by-step guide, I will show you how to decorate sugar cookies with delicious buttercream frosting. From mixing the perfect frosting to piping intricate designs, you'll find everything you need to know to create stunning and tasty treats.  Whether you're a beginner or an experienced baker, these easy-to-follow instructions and helpful tips will help you master the art of cookie decorating in no time.  If you are looking for the best sugar cookie recipe you will love this recipe. It makes delicious, cake-like sugar cookies that are sweet, but not too sweet. Add delicious buttercream frosting and these cookies will be your all-time favorites.  So, let's get started and take your sugar cookies to the next level! How to Decorate Sugar Cookies with Buttercream Frosting (This post contains affiliate links. ) These sugar coo
4 comments
Read more

Easy Chicken Parmesan-A Make Ahead Freezer Dinner

Donna Urso
Chicken Parmesan is a favorite dinner in the Just One Donna house because it is a delicious dish that can satisfy your cravings for Italian food. It's also easy to make at home with simple ingredients you probably have in your pantry.  But what if you don't have time to cook on a busy weeknight? Don't worry, you can make Chicken Parmesan ahead of time and freeze it for later. I like to prepare Chicken Parmesan to have on hand in my freezer for those busy weeknights when we might be tempted to head to a restaurant instead of eating at home.  How to Make Freezer Chicken Parmesan for Busy Nights This post contains affiliate links.  I receive a small compensation when you shop using these links Easy Freezer Chicken Parmesan for Dinner Chicken Parmesan, also known as Chicken Pa
Post a Comment
Read more

How to Trap and Get Rid of Fruit Flies

Donna Urso
Fruit flies can be a huge annoyance at certain times of the year. What can you do to kill fruit flies? We've all been there wondering how to get rid of fruit flies.  Fruit flies in the kitchen.  Fruit flies in the bathroom.  Fruit flies buzzing around everywhere in your home.   It's a frustrating problem that happens to everyone at one time or another.  If you are a fresh fruit and produce lover you certainly know what I mean. How to Kill Fruit Flies with Two Ingredients Those pesky little buggers can often be brought into your home on the vegetables and fruit you buy. You don't have to tolerate the annoyance.  This homemade fruit fly trap is one I have been using for many years and it works every time. 
1 comment
Read more

Traditional New England Whoopie Pies

Donna Urso
Are you looking for the best whoopie pie recipe?  Whoopie pies are a quintessential New England dessert and a memorable treat from my childhood.   My mom would make them for us every once in a while.  Oh, what a treat to come home from school to a platter of chocolate whoopie pies!  Yum! Today I'm sharing my recipe for the best-ever whoopie pies. The Best Whoopie Pies Recipe without Marshmallow Fluff Whoopie Pies Whoopie pies are soft round cookie-like cakes with a smooth cream filling sandwiched in the center. Debate rages about the whoopie pie's origin.  Some say these goodies originated in New England, others say they originated with the Amish.   There is also debate about what ingredients should be in the filling.  Many recipes include fillings made with Marshmallow Fluff or buttercream but neither is  traditional, in my opinion.  The whoopie pie of my childhood is a traditional Maine whoopie pie recipe, made with a cooked flour and milk mixture added to suga
5 comments
Read more

How to Doctor Up Store-Bought Potato Salad

Donna Urso
Here's a potato salad time-saver for you just in time for summer cookouts. You'll love how you can transform grocery store potato salad so easily no matter whether you are hosting a BBQ or bringing a side dish for a summer barbecue. There's no judgment here. We don't always have the time to make a potato salad from scratch. Sometimes it is just easier to stop by your local grocery store to pick up a container of store-made potato salad. It's good. It's predictable.  It will do.  All it needs is a little doctoring. How to Make Store-Bought Potato Salad Better When you need a quick potato salad, and have no time to make one from scratch, that ordinary store-bought potato salad you have in your refrigerator can go from blah to amazing in just a few minutes with just a few ingredients. Yes, you can improve store-bought potato salad. How to Doctor Up Potato Salad to have a little more flavor? You're going to a potluck picnic or you are having
3 comments
Read more

Easy Asparagus Quiche

Donna Urso
If you haven't made a quiche in a while it's time to make one.  This fresh asparagus quiche is perfect for the season.  You'll find asparagus in your grocery store's produce section at a reasonable price during the spring months, so now is the time for this fresh asparagus quiche. Fresh Asparagus Quiche Quiche is the perfect dish in my opinion.  It makes a delicious meal any time of day.  The combination of eggs, cheese, and vegetables is satisfying as well as delicious.  You can serve it warm, cold, or at room temperature, too. You can't make a more versatile dish!
Post a Comment
Read more