I love these roasted red bell peppers because they are so simple to make. Isn’t it amazing how tasty things can turn out when you barely have to lift a finger to make them?
If it’s not exactly barbecue season where you live, don’t worry. You don’t have to stand outside in the snow to roast these in the grill – you can simply toss the bell peppers onto a baking sheet and place it in the oven. That’s that. No bells and whistles, no funny tricks, just succulently roasted reds, my friends.
Ingredients
4 Red Bell Peppers
4 Cloves Garlic, finely chopped or thinly sliced
1 /2C Extra Virgin Olive Oil
1 /4C Italian Parsley, chopped
1 Tbl Red Pepper Flakes
Salt & Pepper to taste
Instructions:
Preheat your grill on high until it reaches a temperature of 500+ degrees.
Place your whole red peppers on the grill. Cover. Turn every 3-4 minutes or until charred on all sides.
While your peppers are roasting on the grill, prepare the marinade by mixing together the extra virgin olive oil, red pepper flakes, garlic, Italian parsley, salt and pepper.
Remove the red peppers from the grill and place into a bowl and seal tight with plastic wrap and let sit for 30-60 minutes. This step is crucial because this is where you steam the peppers to finish cooking, and more importantly, this is where the skin separates itself from the meat of the pepper.
Once steamed, remove the skin from the peppers by placing on a cutting board and peeling with your fingers. If too hot, you can also use a knife to scrape the skin off. It should come off relatively easily. Don’t go crazy trying to get all of the skin off. A few small specs of charred skin is OK, and I personally like it because it adds smokey flavor to the marinade.
Once the skin is removed, clean out the inside by pulling the stem out and slicing open one side of the pepper. Lay the pepper flat, meat side down, and gently scrape the inside with a knife.
Slice the cleaned peppers lengthwise to your desired width. I prefer mine wider but this is totally up to you.
Place your sliced roasted peppers into the marinade, mix to coat evenly, cover and place in the refrigerator over night.
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Quick tip: This recipe is best when you allow it to marinate over night. Sometimes we’re in a pinch, or like me, I’ll decide to do them last minute. In this case add a couple more cloves of garlic. – Guy Colangelo
Big thanks to Guy’s Home Kitchen for this delicious recipe!