Roasted red peppers are a really nice way to spice up a salad or serve as a side with a main. They are very versatile and go with pretty much anything and can also be used in a variety of hummus dishes too. It’s worth making a load at a time and sticking them into sealable containers in the fridge or you can even freeze them for a later date. Red bell peppers are low in calories and a fabulous way to introduce vitamin A and C into your diet and are a good source of vitamin E, B6, dietary fiber and folate. However, peppers lose 25% of it’s vitamin C content when they are cooked at high heat. But do not fear…., other antioxidants like carotenoids and ferulic acid are released which help protect you from disease and boost your immune system.
Preheat the oven to 400 F / 204 C. Line the baking tray with aluminium foil. Lay peppers on their sides on the foil, stems sideways and drizzle the olive oil on top.
Put the tray in the oven and allow to roast for 20 minutes. Remove the tray, turn the red peppers over (1/2 turn) and then put them back in the oven and leave to roast for another 20 minutes. The skin of the pepper should be soft and charred and they should look slightly collapsed. Put them back in the oven for a few minutes if they don’t look ready.
Leave them to cool and then remove the skin, take out the stem and remove the seeds. A little bit of a process, but well worth the effort.
Cut into strips and place in a jar. The natural juice from the peppers is lovely, or you can marinade them. They should keep in the refrigerator for one to two weeks. If you want to freeze them, divide the batch into zip lock plastic bags and place them in the freezer.
Top Tip: Cook several peppers at a time then place them in a jar to use with meals. You can also use a variety of peppers to make it more interesting