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Jul 21, 2007 06:55 AM

Roasted Red Peppers ..what to do?

I had to buy a 5 pound can of roasted red peppers as that is all the store had. What can I do with it please? The recipe I have needs a few pieces. Any ideas? I live in the Caribbean and have no stove.


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  1. Can you freeze some of it? I have done this before, and they have turned out pretty well on thawing.

    Do you have a barbecue? microwave?

    3 Replies
    1. re: Full tummy

      I have a BBQ and a mike. I can freeze it sure..will share some.

      1. re: phelana

        ONce thawed, red peppers may fall apart somewhat but they will still be full-flavoured (unless left in the freezer too long...). Last fall, I bought a bushel of peppers, grilled them, froze them in freezer bags with a little olive oil and used them in sandwiches all winter long.

      2. re: Full tummy

        You could puree, then freeze in an ice cube tray. This makes it easy to add the desired amount to soups, sauces, etc.

      3. I like the pairing of roasted red peppers and goat cheese with baguette slices or crackers. I don't know if that would consume 5 pounds of peppers, though (have a party!)

        3 Replies
        1. re: coney with everything

          Roasted red pepper dip.
          Roasted red pepper hummous.
          Layer roasted red peppers with cheese, greens and meat in a sandwich. It's very attractive in those loaf sandwiches.
          Salad dressings.
          Roasted red pepper soup.
          Gazpacho. (I used them in gazpacho this week, as I can't have raw peppers. It was WONDERFUL)
          Sauce. (I see there's an interesting and simple looking one at the FoodNetwork site)

          Let your imagination go wild!


          1. re: violabratsche

            AnnieG rocks..woah..I am in like Flynn with my 5 pounds of roasted red peppers...

            1. re: violabratsche

              You left the pate of the south off your list. Pimento Cheese.

          2. I like to top leftover roasted red peppers with sliced feta cheese, olive oil, oregano, and black pepper, then bake or broil until feta is bubbling...squeeze lemon juice over the top when done, and serve with green salad and bread or bruschetta. for a simple supper.

            1. One of my Aunts taught me this simple, killer appetizer/anti-pasta thing to make. Take the red peppers and cut them into thin, long strips. Mince fresh, raw garlic and throw into glass container along with peppers. Pour olive oil on top- stick in fridge for a few hours. That's it! Serve room temp. It's outrageously good with thin sliced italian bread (mop up the olive oil with the bread) - goes great with hard salami, hard cheeses, this is really good as a sandwich topping. Keeps for about a week. The secret is the minced raw garlic.

              1 Reply
              1. re: Boccone Dolce

                Someone pointed out that peeling the blistered skins under running water washes away some of the yumminess.

              2. probably not immediately useful, but next time you need roasted red peppers, it's really easy to make them over high heat on the grill. roast them,let the skins get black and puffy all over, then cool and peel off the skins. also tastes much much better than jarred peppers.

                2 Replies
                1. re: fara

                  I don't have a grill, and just put them on top of the gas burner, turning occasionally, then put into a ziplock bag, seal, cool, and peel

                  1. re: MMRuth

                    also convection ovens do this well, at broiler temps.

                    be careful about the hot plastic with your food (plastic polymers depolymerize at high temps and are carcinogenic).