Peppers Roasted
Roasted peppers bursting with smoky flavor, perfect for snacking or adding to dishes. Versatile and easy, this method enhances peppers' natural sweetness and aroma.
Ingredients
Instructions
- Let most peppers turn red in the garden, green peppers can be used too.
- Pick peppers and place them on the grill.
- Cook until the peppers are done and charred as desired.
- Remove peppers from the grill.
- Place the peppers in a roaster with a lid to keep warm.
- Allow the peppers to cool.
- Peel off the skins and split each pepper into 3 or 4 slices.
- Pack the sliced peppers into canning jars.
- No water is added; the peppers make their own juice.
- Cold pack the jars in a roaster filled with water so that the water covers the jars.
- Cook for about 15 minutes once the water and peppers start boiling.
- Rinse the peppers and strain them, checking for skins.
- Mix the roasted pepper mixture over the prepared peppers.
- Stir, taste, and store in the fridge.
Tips & Substitutions
For optimal flavor, let your peppers ripen until most are red, but using a mix of green and red can add depth. If you're short on Crisco oil, olive oil is a great substitute. To enhance the taste, consider adding herbs like basil or thyme alongside the oregano. Be careful when peeling the skins; a few drops of olive oil on your hands can help prevent them from sticking.
Serving Suggestions
These roasted peppers are fantastic as a side dish or a topping for sandwiches and salads. They pair beautifully with Joy'S Marinated Mushrooms for a flavorful antipasto platter. Serve them alongside grilled meats or toss them into pasta dishes for added flavor. They can also be blended into dips or spreads for a delicious appetizer.
Storage & Reheating
Store the roasted peppers in an airtight container in the refrigerator for up to one week. For longer storage, consider freezing them in a single layer on a baking sheet before transferring to a freezer-safe bag. To reheat, simply thaw in the fridge overnight and warm them gently in a skillet or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers Roasted contains roughly 1087 calories, with 1g protein, 11g carbohydrates, and 119g fat. It is an excellent source of iron (31% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers for this recipe?
Absolutely! While bell peppers are commonly used, you can experiment with banana peppers, poblano, or even jalapeños for added heat. Each type will bring its unique flavor and texture to the dish, making it versatile and exciting.
How do I know when the peppers are done roasting?
Peppers are done when they are charred to your liking and have softened significantly. The skins should blister and may even begin to peel away. A good indicator is when they are easily pierced with a fork. Keep an eye on them to prevent burning!
Can I can these roasted peppers for longer storage?
Yes, you can can roasted peppers! Follow your canning guidelines to ensure safety. Use sterilized jars, and process them correctly in a water bath. This method allows you to enjoy your peppers long after the harvest season has ended.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).