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How do you use roasted red peppers?

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PILES OF 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!

            2. jfood made a pasta dish many years ago when peppers were less expensive and everyone loved it.

              slice about 8 of them and saute in evoo over low-med heat with a little salt, pepper and a tad of red pepper flakes for 15-20 minutes. Cook some pasta and add the peppers to the pasta and incorporate.

              Very simple and really very good.

              3 Replies
              1. re: jfood

                Yes, a most excellent dish. For a variation add a cup +/- of ricotta.

                1. re: Cpt Wafer

                  Do you roast the peppers first and then proceed with Jfood's instructions or do you start out with raw red bell peppers? Sorry, just want to be sure. Thanks.

                  1. re: Val

                    Roasted first

              2. There's a fantastic Syrian dip called muhammara, made with roasted red peppers and walnuts, flavoured with pomegranate syrup. I scarf it, with pita, by the bowlful. (I can post a recipe if you'd like.)

                7 Replies
                1. re: chloe103

                  FELLOW TORONTONIAN HAS ALL THE INGREDIENTS

                  I like,.... chloe103

                  1. re: fruglescot

                    LOL. Love the hometown shout out.

                    Muhammara

                    a 7-ounce jar roasted red peppers, drained (this works out to 2-3 whole roasted peppers)
                    2/3 cup fresh bread crumbs (I use whole wheat)
                    1/2 cup walnuts, toasted lightly and chopped
                    1 garlic clove, mashed to a paste with 1/2 tsp salt
                    1 tablespoon fresh lemon juice, or to taste
                    1 tablespoon pomegranate molasses
                    1 teaspoon ground cumin
                    1/2 teaspoon dried hot red pepper flakes
                    1/4 cup extra-virgin olive oil

                    In the bowl of a food processor, blitz everything except the oil. With the motor running, gradually add oil and continue blending until everything is nicely mushed up together. Taste, and adjust as necessary. (Sometimes more oil, sometimes more cumin, etc.)

                    (p.s. did you get any responses to your plea for Pollan tickets on that other thread? I'm in the same position you are - ticketless and sad. I put up a posting on craigslist; no responses yet.)

                    1. re: chloe103

                      HOT TICKET
                      Shhhh chloe! The censors are listening.
                      Me too. Also on Kijiji. So you're the one. Very coincidental.
                      email me-on profile .we can find

                      1. re: chloe103

                        That sounds delicious! If I don't have access to pomegranate molassas, is there a comparable substitute you can suggest?

                        1. re: almccasland

                          Well, there are substitutes that would probably produce something that still tastes very yummy (since I've never tried a substitute myself, I can't say for sure), but pomegranate syrup has very a distinctive flavour, so I don't think it would be *quite* the same.

                          If you can find unsweetened pomegranate juice (much more common now that there is a pomegranate health craze), I'd try a tablespoon of that plus a teaspoon of honey. If you can't find pomegranate juice, then use lemon juice and honey.

                          1. re: chloe103

                            I'll give it a shot. Thanks so much!

                          2. re: almccasland

                            If I had to use pomegranate molasses in a recipe and I didn/t have access to it, I would render some pomegranate fruit with a little of the juice until it was a thick consistency. Voila!

                    2. Make romesco sauce, which goes great with pork, chicken, etc. Suzanne Goins' recipe in "Sunday Supper at Lucques" has my favorite version (although I would recommend cutting the amount of olive oil in half, doubling the amount of almonds, adding an equal amount of pine nuts, and a healthy squeeze of fresh lemon juice).

                      1. I marinate the peppers in olive oil, garlic, black pepper, and fresh basil (when avail)
                        and use it as a sandwich spread, esp with fresh mozz sandwiches. It keeps a little while in the fridge when skimmed with oil. Congealed olive oil is very different from mold, but my sister gets it confused so...don't you.
                        : )
                        Also delicious with French lentils, hot or cold, or French lentils and lamb/lamb sausage.

                        I've never "bashed" the peppers to get the skins off. You use a paper bag so they can steam a bit after charring, and slip the skins off with your fingers. Then the pepper flesh is intact. I'd be afraid plastic would melt.

                        I too dislike raw red peppers, but love roasted.
                        Poblanos are also really really nice roasted, if you like a little non-searing heat.

                        1. i marinate them in oil garlic them i put them in italian deli meat sandwiches
                          dam i am hungry now going to make one now

                          1. April, 2005 Southern Living had a really good Roasted Red Pepper Soup recipe. I googled Southern Living Red Pepper Soup and the recipe came up in My Recipes. We add a dollop of sour cream and a little basil pesto as a garnish on top.

                            1 Reply
                            1. re: Pampatz

                              I make an almost identical soup - subtract the lemon and sour cream and add hot sauce.

                            2. First of all, I keep them whole, then take off skins, then slice in long strips

                              My favorite way to eat them is combining the roasted pepper strips with a couple of thinly sliced raw garlic cloves, some sherry vinegar, a bit of smoked spanish paprika and some good olive oil. Stir to combine and let sit for a couple of hours. I had them in Spain for the first time, as one of the tapas.

                              1. Add thinly sliced garlic, chopped parsley and the very best olive oil you can afford. Eat with the very best bread you can get you hands on. One of the best Mediterranean starters you'll ever find.

                                1. Toast slices of baguette, top with a smear of tapenade and a piece of red pepper.

                                  1. Love, love, love rrp!!! A sweet Ukranian grandma taught me to eat them this way...take the peeled, roasted peppers and layer them on hunks of bread. She always gave us homemade bread, but I use a densely textured bread from the bakery. Drizzle with a good quality olive oil, sea salt and freshly ground pepper. Eaten with sliced tomatoes from the garden this comprises my favorite dinner in the summertime!

                                    1. Here is a recipe for my special burger sauce.

                                      Enjoy, and please leave feedback on the recipe.
                                      http://www.chow.com/recipes/11508
                                      http://www.chow.com/recipes/11504

                                      1. My favorite salad: romaine lettuce, strips of rrp, balsamic vinaigrette, and parmesan.

                                        Incidentally--When I started roasting peppers I did so on the burners of my gas stove. Then I moved to a place with an electric stove, so I began slicing the peppers into chunks and broiling them. I have had a gas stove for the past 6 years and have never gone back to roasting them on a burner. The peel comes off in one piece when you use the broiler. I always found that when using the burner, the skin flakes into a thousand pieces, and you end up havng to rinse the pepper to get off all that (carcinogenic?) black skin (rinsing away some flavor in the process). I know some people like the bits left on, but I don't. I put a piece of foil on a baking sheet, broil slices of peppers, and when blackened I just wrap them in the foil to steam. Then the peel comes right off.

                                        Using this method, you can also control the degree to which the pepper flesh (under the skin) is cooked. On salads they're great when they are just barely cooked, but in other preparations I like them to be cooked a bit more so they don't have as much texture.

                                        1. My RRPs seem to end up embellishing melted cheese thusly: In quesadillas, in cheese enchiladas, and in cheese omelets. They also get chopped up and add some panache to tuna salad, chicken salad, and macaroni salad.