Ciao Bella Roasted Red Peppers
Anna Sciancalepore Antoniello
Roasted red pepper in a jar are so expensive and this is a great way to save.
You can also freeze the peppers after they have been roasted and before you season them. Just wrap in plastic wrap. Then when you need to make this, you simply defrost and season. This comes in handy when red peppers are on sale and abundant.
We eat this on Italian bread, focaccia or even crackers. Usually we serve it as an antipasto. But I love to have it for lunch with a side salad.
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- 5 large
- red bell peppers
- 1/4 c
- olive oil
- 1 Tbsp
- nonpareil capers
- kosher salt to taste
- cracked black pepper to taste
- garlic powder
1Preheat oven to 450 degrees. Place red peppers on a baking sheet. Bake turning occasionally until charred on all sides, about 45 minutes to 1 hour.
2Once charred place in a bowl and cover with plasitc wrap for 15-20 minutes. The steam will allow skin to be removed easier.
3Remove skin and seeds. Cut peppers into strips. Add olive oil, capers, salt, pepper and garlic powder. Refrigerate until ready to serve. Taste best at room temperature. Serve with Italian bread, focaccia or crackers.