Recipe: Roasted Red Peppers and Onions

I made these originally because I wanted to make a remoulade sauce for my baked sweet potato, but they can be used on anything, they are awesome.
Ingredients:
At least four large red bell peppers, but really as many as you want to make. These can be frozen.
1 small yellow or red onion, if making the Red Pepper Remoulade. More onions if you just like roasted onions. (Optional)

Instructions
cut the peppers into quarters, remove the stems,seeds, and membranes and lay them skin side up on a foil lined cookie sheet.
Also cut one small peeled onion in half, place it cut side down on the cookie sheet along with the peppers.
Put the oven broiler on High, and broil for about 10-15 minutes, or until the skins are mostly black, but the flesh underneath is still soft and moist. (I checked a bunch of times).

Once the peppers are done, put them and the onion in a paper bag, close the bag, and let them steam for about 10 minutes. GIANT HINT: put the paper bag on the cookie sheet, not the counter, because the bottom WILL soggily rip apart when you lift the bag.
Let cool.

The onion is ready as is. I included it simply because if I’m roasting these bad boys for a remoulade, I want the onion.
When the peppers have cooled to where you can handle them, just peel off the skins, they will come off easily.
Discard the skins OR save them for making a vegetable stock later. (I keep a zip lock baggie in the freezer of vegetable trimmings, end bits, and whatever for making soup stocks).

Note:
Can be frozen. I toss them in a ziplock bag in the freezer.

Serving suggestions:
Roasted Red Pepper soup. Use as a topping for pasta. Put them and the onion on a steak sandwich. Make a Remoulade. Eat them on the spot. The possibilities are endless.

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