Hello guys, I hope you’ve been enjoying what I’ve shared here on Don’t Feed After Midnight so far.
The blog is growing steadily and I’m very chuffed to see my following grow day after day.
I’m genuinely humbled every time someone likes one of my recipes on Facebook or pins it on Pinterest, it truly makes everything worthwhile so thank you so so much!
Today I have put together a tutorial for you – there are lots of recipes that call for roasted peppers but while the stuff that you can buy in jars is indeed very convenient if you’re pressed for time, I find that the peppers tend to lose a lot of their freshness and sweetness.
So I thought I’d create a step-by-step tutorial to show you how easy it is to roast them in the oven for those out there who’ve never done this before.
You can roast just what you need for your recipe or prepare a batch to use throughout the week – it’s all incredibly easy and trust me, once you start roasting your own peppers, you’ll never go back to buying them in jars!
Roasted peppers are amazing on their own with a tiny bit of olive oil (or with the addition of crushed raw garlic and capers as my mum always prepares them) or, as I mentioned above, they can be used in a wide range of recipes including soups, salads, pasta dishes (check out my potato gnocchi with creamy roasted pepper sauce) and sandwiches.
So let’s get started…
Pre-heat the oven to 220C.
Wash the peppers, pat them dry with kitchen towel and line a baking tray with greaseproof paper or aluminium foil. The paper/foil is not essential but the juice that will be released by the peppers while in the oven is extremely sticky and will be a pain to remove if it burns during cooking. So lining your tray will make the washing up a lot easier!
Place the peppers, whole, in the tray and roast in the oven for approximately 45 minutes, turning them every 10-15 minutes to ensure they cook evenly.
The peppers will be ready when the skin is charred and the flesh soft.
Take the tray out of the oven and wait until the peppers have deflated as shown in the picture below and are cool enough to handle.
Using your fingertips, gently remove the skin and remove the seeds. Be careful especially when you open up the peppers as they may be cool on the outside but could still retain a lot of heat on the inside.
The peppers are now ready for you to use as part of your recipe or eat them as it with a drizzle of olive oil and balsamic vinegar.
Roasted peppers can also be kept in the fridge for about a week, providing that they’re covered in olive oil and stored in a sealed container.