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Feb 16, 2008 05:03 PM

How do you use roasted red peppers?

Ever since I saw the" Peeling red peppers" on the Chow Tips video I've been practicing to perfect the method. Please send me some of your best suggestions for using up this mass of red roasted pulp.
I added all I could into my homemade hummus

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  1. I eat rrp almost daily and put them in all sorts of dishes; it is a happy result of my New Year's resolution several years ago to eat more vegetables. I buy 6 or 7 every Saturday and roast them for use throughout the week.
    Some favorite uses:
    1. Toss into pasta or wild rice blends w/other veggies and good olive oil and balsamic
    2. Make a romesco-inspired sauce: blend rrp, 1/4 c toasted pine nuts, fresh rosemary, fresh oregano, salt, black pepper, cayenne pepper, and a splash of red wine or balsalmic vinegar; add oil to mixture as you would to make mayo until the sauce lightens in color and thickens. Use as topping for chicken breast or salmon or toss w/pasta.
    3. As a base for a rice noodle dish: Sautee lots of garlic in canola oil, add rrp to pan with some chicken stock. Mash, add fish sauce and "Dragon Boat" brand Thai chili sauce to taste. Cook desired proteins in sauce. Add chopped Thai basil. Add softened, drained, and cold-rinsed rice stick noodles.
    4. Make soup -- infinite variations. My fave for ingredients I usually have on hand and requires no cooking until I heat it in microwave at work: Blend rrp, fresh tomato, garlic, sweet basil, salt and pepper to taste. Thin w/stock. Add a bit of 1/2 & 1/2 for richness or balsalmic for punch, as your mood dicatates.
    5. Add to peanut dipping sauce for satay to punch up nutrition
    Don't forget to experiment w/yellow and orange peppers, and of course any fresh varieties of hot fresh green peppers available to you at Mexican markets.

    1. Gees, what are you doing to those poor peppers. 1) Once you roast them, put them in a brown bag and let stand for 1/2 hour. Peel and keep as whole as possible. Fill with your favorite meat (sauteed ground beef, pork or chicken). Once filled, let stand for fifteen minutes, dredge them in flower batter and deep fry. Serve with homemade tomato sauce and melted cheese. 2) Veal and peppers (look up any Italian cookbook - a classic dish). 3) If the peppers are already a "pulp", you can use them for chicken or beef fajitas. 4) If you are a vegetarian, once you roast them, you can serve as part of an antipasto course. 5) If they are already a "pulp", mix with sauteed tomatoes and onions and spread over whole wheat pita bread. Serve with your homemade hummus dish. Finally, have yourself a spicy California red zinfandel with any of these dishes. Enjoy!

      1. Thank you so much Creamy and Maestra for helping me create an eclectic list of suggestions for my rrps.
        Btw, is placing them in the brown paper bag a superior idea to bashing them around in the plastic bag to remove the blackened skins as shown in the Chowhound video?

        1. Put the peeled peppers warm in a food processor with a little chix stock and make a coulis. Flavor as you wish with sea salt, a little white pepper, and then mix in a small amount of heavy cream - maybe a tbsp or two.

          Dust some large scallops with salt and 5-spice powder, then pan-sear them to your desired degree of doneness. Ladle coulis on a hot plate & place scallops on top. Garnish with sauteed fiddlehead ferns or sugar snap peas.

          I concocted this dish for a French-Chinese fusion dinner. When done right, the red from the coulis and the green from the ferns are a perfect match with the colors of the traditional Chinese Army uniform.

          1 Reply
          1. re: HSBSteveM

            WHAT? No hot sauce in that recipe? HSBSteveM

          2. I use them whenever a recipe calls for red peppers, as I hate them raw. I used to make them and put in olive oil with some parsley and garlic, which preserved them for a couple of weeks, but now I roast them and freeze plain in layers on wax paper, and whenever I need some I just break a hunk off. This way I can stock up when they're 99 cents a lb!

            2 Replies
            1. re: coll

              ON SPECIAL
              I'm loading up on them today,coll, as they are being offered here in Toronto at C.99 cents per C lb. I will take your suggestion and freeze some.Thanks

              1. re: fruglescot

                I got the idea here on Chow, and it's a great one!