Roasted Sweet Peppers Recipes

Steps:

• Preheat a broiler.
• Broil the peppers until the skin has blistered and peppers are cooked through, 7 to 9 minutes. Place in a paper or plastic bag and seal immediately. Let stand for 15 minutes, or until cool enough to handle, this will make them easier to peel. Peel peppers, discard skins.
• Place the peeled peppers in a sterilized, heatproof jar with a sterilized, tight fitting lid. In a medium, non-reactive saucepan, bring the vinegar, sugar, water, and pickling spices to a boil. Pour hot mixture over peppers. Place lid on jar and let stand at room temperature for 2 days.

Steps:

• Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
• Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
• Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
• Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut peppers into quarters. Remove and discard stems, seeds, and membranes. Place skin-side up in a baking dish.
• Roast in the preheated oven until the skin blisters and turns black, 30 to 40 minutes.
• Remove from the oven and transfer peppers to a bowl. Cover with plastic wrap or a tea towel and let sit until cool enough to handle and skins peel away easily, 20 to 30 minutes.
• Peel and discard skins.

Steps:

• Peel and rinse the sweet potatoes, cut in slices or as desired.
• Rinse the bell peppers and cut in slices or as desired.
• Mix the oil, chili pepper, black pepper and salt.
• Marinate the sweet potatoes and bell peppers with the mixed dressing for 2-5 minutes.
• Place the potatoes and the peppers on a broiler or non-stick baking pan; sprinkle the rosemary and mix.
• 6th Step: In a 350 degree preheat oven, broil or bake the potatoes and peppers for 20 - 25 minutes.
• Serve it hot or cold.

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.