Nom Nom Paleo

Recipe: Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil

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We always have a Tupperware container filled with marinated roasted bell peppers in the fridge because they’re so damn 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 cheese; etc…

Have I mentioned that they’re super easy to make?

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 balsamic vinegar to taste.  The peppers should keep in your fridge for almost a week.

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