Why You should Try Roasting Peppers
I recently did a post for my photography series and I used peppers to demonstrate my point. After the shoot, I had all these beautiful peppers that needed to be used up. One of my favorite ways to eat peppers is smothered all over a juicy sandwich!
What comes to mind? A Philly Cheese Steak, oh my! For those of you not familiar with a Philly Cheese Steak, it is thinly sliced beef covered in onions and peppers and then covered in melted cheese. I like to serve mine on delicious sourdough bread or a sourdough roll! Sounds good, doesn’t it? Recipe to follow at the end of this post, oh yeah!
So today I thought I would share with you how I roast my peppers. Roasting peppers is so easy and adds so much flavor to anything you put them on! They store well in the refrigerator and trust me when I say they will not last long!
How To Roast Peppers
You can use any peppers you would like. I like to use red, orange and yellow peppers because they are sweeter in flavor. Simply wash your peppers and put them in a pan.
Turn your broil on high and move your rack to the second row from the top of the broiler. Place the peppers under the broiler and allow them to get black (about 5 minutes)
Remove from oven and turn over. Place back under the broiler and roast all four side until the entire pepper is black.
Place a paper towel over them and let the peppers sweat for about 5 minutes. This will allow you to easily remove the skins. After 5 minutes remove the skins by simply peeling them back from the pepper.
Remove the stem and slice the pepper lengthwise and remove the seeds and membranes.
Slice the peppers into strips and place in a pint size glass jar. Cover with olive oil and store in the refrigerator.Print
Who knew roasting peppers could be so easy?!
- 1 pound peppers (red, orange, yellow)
- olive oil
- Preheat oven to broil. Place the oven rack 2 rows below the broiler.
- Wash and place the peppers onto cookie sheet.
- Place peppers under the broiler and broil until the side is black (about 5 minutes).
- Remove from oven and turn over and blacken the next side. All 4 sides of the peppers need to be blackened.
- After the peppers are black, remove from oven and place a paper towel over them for 5 minutes.
- Remove the skins from the pepper by gently peeling the skins away from the pepper.
- Slice pepper in half and remove the seeds and membrane.
- Slice the peppers in strips and place into a pint size mason jar.
- Pour olive oil over the peppers until they are fully submerged (about 1/4-1/2 cup olive oil).
- Refrigerate and enjoy.
- Serving Size: 1/4 cup
Let’s Get Back To That Philly Cheese Steak!
That’s it! How simple was that? Now you have a delicious jar of roasted peppers that you can serve with a salad or any great sandwich!
Earlier I spoke of a Philly Cheese Steak Sandwich. Here is how I would make that amazing Philly Cheese Steak Sandwich!
In a small skillet over medium heat add a bit of butter and sauté a thinly sliced onion until it is soft and tender (about 5 minutes). Add about 3 ounces of thinly sliced steak and heat for a few minutes. Now generously top the steak and onions with these roasted peppers and top with some provolone cheese. Put a lid on your skillet and allow the cheese to melt about 1-2 minutes. Serve on toasted sourdough bread or on a nice roll. Can you say delicious?
What are some of your favorite ways to eat peppers?
Feel free to link your favorite pepper recipe in the comment section below.