We always have a Tupperware container filled with marinated roasted bell peppers in the fridge because they’re so dang versatile. You can snack on them straight out of the ice box; throw them alongside some leftover meat to complete a meal; top cottage cheese with it; throw them on a charcuterie plate with salumi and other tasty meaty bites, etc…
Have I mentioned that they’re super easy to make?
Makes 3 servings
- 3 Red bell peppers
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Aged balsamic vinegar
Just throw a few peppers directly on your gas range and crank your burners up to high.
If you have an electric range, you are out of luck. Sorry.
Char them all over, rotating every so often with some tongs. If the skin isn’t burned all over, you can’t remove the skin completely.
Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. I normally leave them in the bowl for about an hour so that they steam and the skin is easy to remove. Well, I actually leave them for that long (or longer) because I forget about them. Plus, I’d burn off my fingertips if I tried peeling them sooner.
The skins should come off easily when you rub them. Remove the top and all the seeds and cut out the inner ribs since they get kind of slimy. Slice up the bell pepper and toss with some salt and pepper, extra virgin olive oil, and aged balsamic vinegar to taste. The peppers should keep in your fridge for almost a week.
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).2