How To Roast Red Peppers Like A Pro
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There is something to be said about fresh, red bell peppers harvested from your very own garden. I have a few plants in my backyard that have been very good to me this season. I have enjoyed my red bell peppers raw with some savory dip, in stir fry, tossed into soups, and even in some summer salads. I was trying to come up with some new ways to enjoy this gorgeous, red veggie and then it dawned on me: roasted! Have you ever roasted whole red bell peppers? From what I can tell, it is not that complicated.
This recipe allows me to toss the entire red bell pepper onto a baking sheet and place it in the oven. That’s that. No bells and whistles, no funny tricks, just succulently roasted reds, my friends. You will be so glad you took the plunge and made these because they are absolutely delicious.
These will go perfect with your BBQ entree, whether it’s chicken, pork or beef! I love how colorful these are – they take any meal to the next level. I love mixing yellow and green bell peppers with these, for even more color!
Recipe courtesy of Ina Garten.
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Quick Tip: Sprinkle on your favorite seasoning such as Old Bay, Lawrey’s Season salt, or any mixture of herbs.