Slow Roasted Bell Peppers Recipes

EASY ROASTED PEPPERS

Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Yield 4

Number Of Ingredients 1

Ingredients

6 red bell peppers

Steps:

Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

SLOW-COOKED BELL PEPPERS WITH BAY LEAVES AND OREGANO

Slow-Cooked Bell Peppers with Bay Leaves and Oregano image

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

Provided by Claire Saffitz

Categories Bon Appétit Vegetable Vegetarian Side Bell Pepper Garlic Condiment Oregano Wheat/Gluten-Free Dairy Free Vegan

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. any color bell peppers, halved, seeds and ribs removed
1/2 head of garlic
2 sprigs oregano
2 dried bay leaves
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. sherry vinegar

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80-90 minutes. Let cool slightly, then add vinegar and toss to coat.

SLOW ROASTED BELL PEPPERS

Slow Roasted Bell Peppers image

Sweet and tasty.....peppers, shallots and garlic. Very easy to make and to have on their own or as a side dish. You need to allow at least one pepper per person.

Provided by Jen T

Categories Peppers

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 bell peppers (use either all one colour or 1 red, 1 green, 1 yellow, 1 orange)
8 garlic cloves (peeled)
8 shallots (whole peeled)

Steps:

Cut the peppers in half lengthways.
Remove seeds.
Place in a baking pan.
Put a clove of garlic and a shallot into each shell.
Bake uncovered at 150'C for approx 1 & 1/2 hours or until very tender and aromatic.
Serve either hot or at room temperature.

Nutrition Facts : Calories 61.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 14.2, Fiber 2.1, Sugar 2.9, Protein 2.4

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