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Roasted Red Peppers ..what to do?

phelana Jul 21, 2007 06:55 AM

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. Full tummy RE: phelana Jul 21, 2007 07:00 AM

    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
      phelana RE: Full tummy Jul 21, 2007 07:12 AM

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

      1. re: phelana
        Full tummy RE: phelana Jul 27, 2007 10:57 AM

        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
        hollyeve RE: Full tummy Jul 21, 2007 08:20 AM

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

      3. coney with everything RE: phelana Jul 21, 2007 07:01 AM

        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
          violabratsche RE: coney with everything Jul 21, 2007 07:15 AM

          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
            phelana RE: violabratsche Jul 21, 2007 07:32 AM

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

            1. re: violabratsche
              Candy RE: violabratsche Jul 21, 2007 09:55 AM

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

          2. ItinerantKitchenElf RE: phelana Jul 21, 2007 07:39 AM

            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. Boccone Dolce RE: phelana Jul 21, 2007 08:06 AM

              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
                random amblings RE: Boccone Dolce Jul 21, 2007 07:42 PM

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

              2. f
                fara RE: phelana Jul 21, 2007 08:17 AM

                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
                  MMRuth RE: fara Jul 21, 2007 08:45 AM

                  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
                    fara RE: MMRuth Jul 21, 2007 09:52 AM

                    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).

                2. jinet12 RE: phelana Jul 21, 2007 07:48 PM

                  At this point, there is almost nothing that I don't put them in...Almost anything I make is made better by their addition...Think the simple tuna, pimento, chicken, or tossed salad...Any casserole you can think of is enhanced by them...I can never buy enough....Now, frankly, my new favorite ingredient, is roasted tomatoes...They do so beautifully in so many dishes as well...I am busy, so I don't make my own, though it is so very easy to do...I buy mine at the "bulk bar" at Whole Foods...

                  1. b
                    bear RE: phelana Jul 28, 2007 10:39 AM

                    Make a romesco sauce for dressing pasta or meat, or use a sauce for sandwiches or as a dip. Put all ingredients in a blender: a cup or so roasted peppers, several tablespoons toasted almonds, a piece of lightly toasted country bread, a couple of tablespoons olive oil, a splash of vinegar, and salt and pepper to taste. You could spice it up with some cayenne if you wish.

                    1 Reply
                    1. re: bear
                      bear RE: bear Jul 30, 2007 12:41 PM

                      I forgot to add a clove of garlic.

                    2. waver RE: phelana Jul 28, 2007 08:32 PM

                      I made a sort of vegetarian muffuletta. Layered peppers with provolone and smoked gouda cheese, lots of lettuce and spinach and dressing made out of olives and oil (little bit of vinegar) all in a big white loaf of bread. It was good picnic fare and looked nice too.

                      1. JungMann RE: phelana Jul 30, 2007 08:35 AM

                        Roast and eggplant, peel, drain and mash. Mash roasted red peppers with eggplant, 3 cloves minced garlic, olive oil to moisten, lemon juice, sugar, paprika, cayenne, salt and pepper. That's it and you have a basic ajvar. Delicious on toast, crackers, chips or even roasted meats.

                        1. thenurse RE: phelana Jul 30, 2007 12:50 PM

                          puree some them with herbs, garlic and olive oil, the use it as a base for pizza or sauce for pasta.

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