{"id":42871,"date":"2021-10-01T10:42:50","date_gmt":"2021-10-01T14:42:50","guid":{"rendered":"https:\/\/www.themediterraneandish.com\/?p=42871"},"modified":"2021-10-01T10:59:03","modified_gmt":"2021-10-01T14:59:03","slug":"roasted-bell-peppers","status":"publish","type":"post","link":"https:\/\/www.themediterraneandish.com\/roasted-bell-peppers\/","title":{"rendered":"Roasted Peppers (Two Ways!)"},"content":{"rendered":"\n

How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more! <\/p>\n\n\n\n

\"Roasted<\/figure>\n\n\n\n

I’m a big fan of colorful bell peppers in any form they come. But roasted peppers, whatever their color, are a different level of delicious–tender, sweet, and appropriately charred. If you’ve tried them in a Pasta Primavera<\/a>, blitzed them in your food processor to make some kicked-up hummus<\/a>, seared scallops with spicy red pepper sauce<\/a>, or red pepper pasta<\/a>, or used them as a beautiful centerpiece for your Antipasto Platter<\/a>, you know what I’m talking about! <\/p>\n\n\n\n

Lately, I’ve been on a kick of roasting and marinate my bell peppers, Italian-style. That way, they can be in my fridge to use at a moment’s notice. And once you do the same, you’ll find so many ways to use roasted peppers to jazz up any meal! <\/p>\n\n\n\n

Easy bell peppers recipe<\/strong><\/h2>\n\n\n\n

Making roasted bell peppers at home is easy, no need to buy expensive jars! <\/p>\n\n\n\n

Some recipe call for slicing the peppers before roasting, but my preference is to roast them whole–it easy to remove the skin once the peppers are roasted. <\/p>\n\n\n\n

For this recipe, you can use any bell peppers you like, although red, orange, and yellow peppers are sweeter than the green variety. Once roasted, you’ll steam the peppers to remove the skin. From there, you can use them immediately or marinate them in good extra virgin olive oil<\/a> to use for later! They’ll keep well in the fridge for a good couple of weeks.<\/p>\n\n\n\n

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How to roast bell peppers in the oven (baked or broiled)<\/strong><\/h2>\n\n\n\n

Roasting bell peppers in the oven is super easy and you can even broil them if you’re in a bit of a rush. <\/p>\n\n\n\n