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Yummy served hot or cold. :-)
Preheat oven to 400 degrees F. Grease a 7x11 or 9x13 inch baking dish with vegetable oil and place bell pepper halves open side up in the prepared baking dish.
In a medium bowl, toss together the cherry tomatoes, basil, garlic, salt and pepper. Equally fill each pepper half with mixture and cover with aluminum foil. Bake for 15 minutes then remove the aluminum foil and continue baking for 15 more minutes.
Remove from the oven and sprinkle with vinegar and Parmesan.
I found this recipe at Allrecipes and it's and delicious! This can be used as a simple relish or for making bruschetta or pureed with cream over pasta or to marinade mozzarella and tomato slices and just about any recipe calling for roasted bell peppers. I have a George Foreman indoor/outdoor BBQ grill to make these but I am sure the same results can be achieved with the oven broiler.
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Grill the whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
Combine the chopped bell pepper, olive oil, garlic, basil, oregano and salt and pepper in a 1 pint glass jar (or larger, depending on size of peppers).
Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, making sure the peppers are covered in oil. Allow to marinate for an hour and will store in the refrigerator for up to 5 days.
By Ann from Richland, WA
Wash and dry red bell peppers. Deseed and cut the peppers. An easy way to deseed and cut up a pepper is by cutting it in half by starting the cut at the stem and down. Remove the stem parts off by tearing with your clean hands. Remove seeds and membrane the same way. I line my sink with newspaper to collect the cuttings and wrap it up when done and toss in trash.
Cut the peppers into wide strips/pieces. Place on a foil-lined cookie sheet, skin facing up. If the peppers don't lay flat, gently press down to flatten.
Broil with the oven door open until the skin is blackened. Remove and carefully place in a plastic bag and tightly close. Place on a plate for about 15 minutes. The steam in the bag will allow the skin to separate.
Carefully remove pieces one at a time from the bag and peel off the skin. Leave other pieces in the bag until ready to peel. When all the peppers have been peeled, I add olive oil. You can also add garlic and other spices if you wish. Refrigerate or freeze. Use any leftover olive oil from the peppers for cooking, it has an excellent flavor.
These taste so much better than the store bought roasted red peppers and at a better price. I buy a large amount red bell peppers at a reasonable price, roast them and then freeze for future use. I freeze them as flat as I can in a freezer bag. The thinner the bag, the better. Whenever you need some of the peppers, break off a piece.
By it's.only.me from NE PA / USA
You need 6-8 Poblano chilies. Roast them over an open flame or in a broiler until outer skin is charred on both sides. Place in a bag for 10 minutes to let skins loosen, then peel off under running water. Run knife down side and remove seeds inside.
Stuff the chilies with a mixture of:
They can be refrigerated at this point.
To heat, microwave until hot. Delicious garnished with fresh cream and ground nuts (pistachio, walnut, or pecans). Serve with beans and tortillas on the side.
It takes about 30 minutes to make these.
Here's a great way to eat green peppers. Cut peppers into 1-2 in. boats. Place green peppers on a cookie sheet in the oven on highest temp and bake until just starting to soften. Sprinkle your favorite shredded cheese on top, covering peppers and place in broiler until melted.