April 16

Roasted Red Peppers are a flavorful addition to many dishes, but the purchased jarred varieties can be expensive, have an off taste, and contain additives that we do not want to consume.  The good news is roasting your OWN peppers is simple!  

The key is to char the outside skin until it is blackened and then peel it off leaving the sweet, flavorful flesh.  The easiest ways to char the pepper is on the grill or over a gas burner (just like roasting a marshmallow).  If you have quite a few peppers you can cut them in half, scoop of the seeds, and place on a baking sheet under the broiler to get the char.  

Since red peppers can be pricey, especially the organic ones, take advantage of fresh, local varieties that are plentiful in late summer.  Although roasted peppers will only last about 7 days in the refrigerator, they can be frozen for up to 6 months!  

Finally, don't limit yourself to red bell peppers.  ANY pepper can be roasted, so try this method with Poblano, Anaheim, Jalapeno, or any other thick-skinned variety!  

Check out the video below for more tips and tricks, and then head out to the farmstand or your garden and PICK THOSE PEPPERS!  

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags

basic technique, From Scratch Cooking, healthy cooking, Kitchen Tips, Plant-Strong


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