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    Roasted Peppers

    Published: Nov 28, 2016 · Modified: Jul 28, 2017 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    roasted peppers in roasting tin and plated

    One of the simplest and yet tastiest recipes I know. Roasting brings out the sweetness of the peppers and produces the most delicious juices. A recipe this simple lets the ingredients speak for themselves. Choose a good olive oil and remember to serve with bread for mopping up all those fabulous juices.

    roasted peppers in a roasting tin. Recipes Made Easy

    A favourite recipe

    Jump to Recipe

    This is a recipe that I have made over and over again in one form or another. It has been adapted from a recipe that I found in Delia Smith's Summer Collection cook book back in the  90's and it still remains a favourite. It is a very simple recipe that shows the magic that can come about when you just let simple ingredients shine. Bell peppers can be a little bland but once roasted the sweetness of the peppers is intensified. The peppers are stuffed with tomatoes - Delia skins them. Personally I really don't see the point of that additional step. They need little else except a little garlic, a few fresh herbs and a good glug of good quality Olive oil.

     

    The anchovies adds a little saltiness to the dish, which compliments the sweeter flavours of the peppers and tomatoes. If you want a vegetarian variation they can just be left off. Season instead with a little flaked sea salt. I like the addition of just a touch of balsamic vinegar to the peppers. I often serve these peppers as a starter. They can be prepared ahead of time and then just need popping in the oven and roasting when required.  The roasted peppers are delicious served straight from the oven or cooled to room temperature. They a make a great accompaniment to plain grilled meat or fish.  You can add some mozzarella, ricotta, or goats cheese half way through the roasting time to turn them into a little more of a meal as I have done in the picture below .

    roasted-peppers-4-edit

    Although a good summer recipe, I am happy to serve this dish throughout the year. In the summer I add torn basil leaves, in the winter a few fresh thyme leaves. I have a small bush of thyme in the garden making it a great all year round herb.  Use red, yellow or orange peppers, Not green, in my opinion they don't have the same natural sweetness, even when roasted.

    roasted-peppers-2-edit

    Choosing  oils

    Regular readers may notice I often use rapeseed oil. I particularly like using Hill Farm Oils because it is produced locally to my Cottage in Suffolk.  It is cold pressed rapeseed oil (just like extra virgin olive oils) which means it has a good flavour, with a high smoke point and can be used in salad dressing as well as for cooking and frying. Being locally produced it also cuts down on food miles, so, it is my go to oil.

    In addition I also have several bottles of olive oils in my cupboard because I like variety. There are some amazing tasting olive oils out there and I wouldn't want to miss out on them. When cooking a mediterranean style dish like this I would use olive oil, as it will compliment the dish perfectly.

    Choosing Olive oils

    If you use olive oil it is important to remember that not all olive oil is suitable for all types of cooking. Olive oil has a low smoke point which means that when it is heated above a certain temperature it will start to break down and produce toxins.  Extra virgin olive oil has a lower smoke point (temperature) than light olive oil.   Jamies Italian has produced this useful  guide which not only tells you what olive oil to use when, but also how to taste olive oil so you can choose the olive oils that you like the most.

    Jamie 

     

    Step By Step Roasted Peppers

    Print Recipe
    roasted peppers in a roasting tin. Recipes Made Easy

    Roasted Peppers

    Print Recipe Pin Recipe Save Recipe Saved!
    Roasted peppers made easy is a versatile dish, that can be prepared ahead of time. It is ideal for a light meal or starter.
    Course Starter or light meal
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Servings 4
    Calories 255
    Author Jacqueline Bellefontaine

    Ingredients

    • 4 red peppers or 2 red and 2 yellow peppers
    • 4 vine ripened tomatoes halved or quartered
    • 2 cloves of garlic sliced
    • 6 tablespoon extra virgin olive oil
    • 1 teaspoon balsamic vinegar
    • 6 anchovy fillets chopped
    • freshly ground black pepper
    • fresh thyme or basil leaves

    Instructions

    • Preheat the oven to 190℃ /170℃ fan/gas mark 5. Cut the peppers in half, cutting through the stems. Remove the core and seeds and place cut side up in a roasting tin.
    • Divide the tomatoes and garlic equally between the pepper halves.
    • Place the oil in a small bowl with the vinegar and anchovies. Season with pepper and whisk to combine with a fork. Spoon over the peppers.
    • Scatter a fresh thyme leaves or torn basil leaves over the peppers and roast in the oven for 40 minutes.
    • Serve with the juices spooned over and plenty of fresh bread for mopping the juices up.

    Nutrition

    Serving: 2pepper halves | Calories: 255kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 565mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4750IU | Vitamin C: 169.3mg | Calcium: 32mg | Iron: 1.2mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

     

    blank
    Cut the peppers in half and discard the core and seeds.
    blank
    Divide the tomatoes and garlic between the peppers and spoon over the oil and mixture.
    blank
    Scatter with some fresh herbs.

    roasted peppers in tin
    Bake until tender.

    Nutrition Facts
    Roasted Peppers
    Amount Per Serving (2 pepper halves)
    Calories 255 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 3g19%
    Cholesterol 3mg1%
    Sodium 18mg1%
    Potassium 565mg16%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 4750IU95%
    Vitamin C 169.3mg205%
    Calcium 32mg3%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    I've linked this recipe up to

    roasted peppers in roasting tin and plated

    #CookBlogShare
    pop over to see what other bloggers are sharing. Hosted this week by Eb at Easy Peasy Foodie
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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Monika Dabrowski

      December 06, 2016 at 8:21 am

      5 stars
      I love the recipe and that you've included the chart explaining the different types of oils! Very useful to have in the kitchen:)

      Reply
      • Jacqueline Bellefonatine

        December 06, 2016 at 1:29 pm

        Thank you Monika

        Reply
    2. Mandy

      December 04, 2016 at 3:54 pm

      Roast peppers are gorgeous and your recipe sounds lovely. When on holiday in Croatia years ago we bought some olive oil from a family we stayed with - I haven't tasted oil so good since!

      Reply
      • Jacqueline Bellefonatine

        December 05, 2016 at 11:57 am

        I often bring a bottle of Olive oil back from my holidays too. A nice reminder of happy days.

        Reply
    3. Angela / Only Crumbs Remain

      December 03, 2016 at 5:46 pm

      Love this Jacqui and the idea of a drizzle of balsamic sounds delicious! The Olive oil info chart is really useful too, I knew that olive oil had a lower smoke point than many other oils, but didn't appreciate that light olive oil had a slightly higher smoke point than extra virgin olive oil.
      Angela x

      Reply
      • Jacqueline Bellefonatine

        December 04, 2016 at 11:44 am

        Thanks Angela. Different oils are interesting if a bit confusing.

        Reply
    4. Maurits

      December 03, 2016 at 3:32 pm

      4 stars
      I saw this post a couple of days ago and I keep on thinking about it! Tonight it'll be on my plate. Very much looking forward to my meal: Roasted peppers, grilled lamb chops and tomato couscous.

      Reply
      • Jacqueline Bellefonatine

        December 04, 2016 at 11:44 am

        your meal sounds lovely i hope the peppers were a resounding success.

        Reply
    5. Eb Gargano

      December 01, 2016 at 7:49 pm

      What a lovely starter dish! I do so love roast peppers. They just take on a totally different dimension when roasted, don't they? And I love the olive oil chart. I have seen lots of similar things for wine over the years, but never olive oil! I really do think it's worth spending a bit on oilve oil, you really can taste the difference, can't you? Thanks for linking up with #CookBlogShare! Eb x

      Reply
      • Jacqueline Bellefonatine

        December 01, 2016 at 9:58 pm

        Yep it's a great starter and so easy too. A good olive oil is a thing of joy, as you say you can really taste the difference.

        Reply
    6. Kirsty Hijacked By Twins

      November 30, 2016 at 9:10 pm

      I love roasted peppers they always taste so much sweeter. Thank you for sharing with #CookBlogShare x

      Reply
      • Jacqueline Bellefonatine

        December 01, 2016 at 9:52 am

        They do indeed Kirsty.

        Reply
    7. Charlotte Oates

      November 30, 2016 at 4:53 pm

      Roasted red peppers are one of my favourite things (well savoury things anyway!) these look absolutely delicious.

      Reply
      • Jacqueline Bellefonatine

        November 30, 2016 at 4:55 pm

        Thank you Charlotte. Its amazing how much the flavour of peppers change for the better when roasted isnt it.

        Reply
    8. Jenny-apply to face blog

      November 29, 2016 at 7:47 pm

      These look so delicious and tasty.I can practically smell them they look so good!

      Reply
      • Jacqueline Bellefonatine

        November 29, 2016 at 7:50 pm

        Thank you. I love them.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

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