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Italian roast peppers recipe

Italian roast peppers recipe

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Roast peppers with garlic and olive oil are perfect for antipasto. Serve with with slices of crusty bread and cheese.


London, England, UK

7 people made this

IngredientsServes: 8

  • 2 red peppers
  • ½ clove garlic, minced
  • 1 teaspoon extra virgin olive oil
  • A pinch of fresh oregano, finely chopped
  • Salt

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Place the red peppers on their sides on a baking tray; cook under the grill, rotating until all sides have blackened. Remove and place inside a brown paper bag (or in a bowl covered with clingfilm) for about 10-15 minutes.
  2. Carefully peel off the skin of the peppers and remove the seeds inside.
  3. Slice the peppers lengthways and place in a bowl. Toss with olive oil and oregano. Season with salt.

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Sweet and slightly caramelized, I often make roasted peppers and keep them in the fridge. Throw a few garlic cloves in and you have an instant sandwich topper and antipasto starter that sweetens every bite. This time instead, I fried pepper and onion strip and let them caramelize in the pan. The trick is to not move them around much because you want the heat to stick to the vegetables and brown ever so slightly. Put whole garlic cloves in first and let them infuse the oil and tan in color. The thinner you slice the onion, the sweeter it becomes. I also added a sprinkle of fresh oregano, red pepper and topped it with fresh basil.


Crock Pot Sweet Roast Recipes are perfect even in the Summer!

This is NOT your ordinary roast. If you have a roast in the freezer, and are tired of the plain old roast, then you just HAVE to try this.

I accidentally created this recipe when trying to create some fajitas for dinner (using a roast I got marked down for CHEAP -of course). I say this is a cross between a roast and fajitas… all tucked nicely in your crockpot.

It will not taste like your normal roast and potatoes, and it is so light that you could eat this as the weather warms up!! (Crockpot in the summer… I’ll take it!)


Hot & Spicy Italian Drip Beef

Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.

Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.

Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.

When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!) You can also serve it with mashed potatoes or noodles.

***The liquid is quite spicy, but if you use a slotted spoon it will keep it pretty mild.


How To Roast Peppers Italian Style

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My wife made chicken parmigiana for our dinner on New Year’s Eve and I cooked pasta to go with it, as well as roasted peppers, which I’d cooked for the first time the day before (video below). What’s funny is that I’ve never been into cooking but 2020 pretty much forced me (and probably countless others) to get into it.

Before my wife and I moved in together (we commuted for the first three years), I never cooked. In fact, in my old apartment where I lived for ten years, I never turned on the stove once! I was rarely home and when I was, I always ate out. Fortunately where I lived, there were plenty of healthy options all around.

One of my favorite restaurants to get Italian food, especially roasted red peppers, is Raffaello Ristorante. Since it’s a long drive from my house and I’ve really been adhering to California’s stay at home orders, I decided to try making them myself.

We have a Google Nest Hub in our kitchen so I asked Google how to roast peppers and got multiple recipes. However, I had to dig a little deeper to learn how to actually roast them. Is that embarrassing or what?

I really can’t believe I waited so long to learn how to roast peppers as it’s so easy, cheap and of course, delicious! All you do is wash whole red, yellow and/or orange peppers (not green) and put them on a baking sheet lined with parchment paper.

Set the oven to 400 degrees and place them in the upper third of the oven. I set a timer for every 10 minutes and rotate them with tongs. The skin eventually turns black and after about 50 minutes, you take them out and let them cool for about 30 minutes. Then you peel the burnt skin off, cut the stem and the seeds out and slice them in long strips.

Then put them in a bowl and marinate them in olive oil and season them with salt, pepper, garlic, parsley and basil (or whatever you prefer).

Here’s the recipe I followed but I tweaked it a bit.

The author wrote: “Warning: the scent of roasting peppers is intoxicating!” I thought for sure she was exaggerating but she definitely wasn’t. The fragrance of the roasted peppers filled the house and my wife and I both loved it!

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Since the goal is to burn them you can use the broiler and it will go a lot quicker with the same end results.


Slow Cooker Italian Beef With Peppers

Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version).

Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW. Meat will be very tender - can use a fork to pull apart.


Baked Italian Sausage Recipe With Peppers And Onions

Baked sausage with peppers and onions is a wonderful comfort food. I often make sausage and peppers for a party since everybody loves it!

Best of all, making baked sausage and peppers is extremely easy. Just put the sliced peppers and whole sausages in a baking dish and bake in the oven for an hour. The oven will do all the cooking for you &ndash no extra steps needed.

Another great thing about sausage and peppers is that this dish reheats very well. You can make it in advance and just reheat it in a microwave before serving. Even two days later, baked sausage with peppers tastes as good as if it was just made!

For stress-free entertaining, you can keep reheat the sausage and peppers before the party, and then keep it in a crockpot on &ldquoKeep Warm&rdquo setting so it stays hot when your guests are ready to eat it!

If you are concerned about calories in Italian sausage, you can always use a low fat version of Italian sausage (like turkey Italian sausage) or any other kind of sausages. No matter what kind of sausage you use, it will still be delicious!


Homemade Italian Dressing Mix Recipe:

  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 teaspoons dried parsley
  • 1 pinch celery salt
  1. Whisk together and keep in closed container.
  2. To make into a dressing add 1/3 cup white vinegar and 3/4 cup canola oil to the mix and shake well before serving.


So let’s get to your Cucina and get started, shall we?

The simplest way how to roast and freeze red peppers is in your very own oven spread out on a large baking sheet.

FIRST, get that oven of yours set at the hottest temperature that it can possibly get . . . I set my oven at “Broil” which is 500 degrees F!

set your oven on BROIL or on the hottest temperature that your oven allows!

cut the red peppers in half, remove the stems, seeds and membranes,

and then lay them skin-side up on a baking sheet or pizza pan .

Place the oven rack on the top position about 4 inches under the broiler

Roast the skin side up first . . . keep an eye on them
about 5 – 10 minutes

Roast the red peppers until the skins begin to blister and have a blackened char.

flip the red peppers over to roast the opposite non-skin side (optional, but I do this to roast them completely)

Once the skins are blackened remove the peppers from the oven

beautiful roasted, blackened, charred edges

After the roasting is finished, while the peppers are still hot, place the charred red peppers in a bowl and cover with some plastic wrap.

You can also use a sealed plastic container or plastic bag.

Simply allow the peppers to steam and cool a bit for 5 – 10 minutes which also help loosen the skin.

Plus by doing this, they are easier and more comfortable (temperature-wise) to handle because the skin slips off more easily,

and you are less likely to burn your fingers.

If you’re preparing a larger batch to keep on hand, allow them to cool completely before placing them in your frig.

Roasted peppers are ready to use as soon as you’ve peeled off the skins and removed their seeds.

If you’re roasting any as a part of a recipe, you can use them right away.

To keep them fresh, store the roasted peppers in a jar with a tight-fitting lid and pour olive oil over the peppers to cover.

At this time you can also add other ingredients such as capers, onions, and/or Italian parsley.

Just like olives and pickles, make sure that they are covered in oil for maximum freshness!

They should last for up to one week only if not frozen or jarred with correct canning procedures.

Roasted red peppers do really well in the freezer . . . much less work than jarring them!

In small freezer ziplock bags, place two pepper halves in each bag. I pack them this way because I only use a few roasted red peppers at a time.

I place the cooled off peppers directly into the plastic bags,

but some home cooks take an extra (unnecessary) step of laying them on a baking sheet and

freezing them first before putting them in the freezer bags.

This way I can just go to the freezer and take out a bag as I need them instead of thawing out a whole bunch of peppers at a time when I don’t need that many.

It is totally up to you.

Enjoy Your Freshly Roasted Peppers!

If you love these roasted red peppers here are a few of our favorite recipes where roasted red peppers are the star of the show:

First of all, at their simplest, roasted red peppers will help you put on your inner-Italian by serving then with a drizzle of good quality extra-virgin olive oil, a sprinkling of freshly snipped Italian herbs plus some freshly cracked black pepper and freshly cracked sea salt.

And that’s how Italians eat!

This simple antipasto (before the meal) will take you away to the beautiful land of the Mediterranean Sea!

Here’s a fantastic recipe to use your roasted red peppers:


Slow-cooker Mississippi Roast (Yoste Roast)

This juicy roast is simple, but amazing! And the slow-cooker not only makes it really easy to do, but also gives it a fall-apart tender texture. Chuck roast is a good cut of meat for slow-cooking, and you can order chuck roast trimmed from the butcher. You can also swap the chuck for a pork roast.

While the roast is great on its own with a side of horseradish sauce, it also makes a mouthwatering and satisfying sandwich.