Who doesn’t LOVE Red Bell Peppers? They are loaded with antioxidants, packed with Vitamins A & C and seem to be a great source of B6, magnesium, potassium, vitamin E and folate.
Did I mention that they taste AMAZING?
Even non-veggie lovers can’t resist the sweet crunch of red bell peppers.
Honestly, I’m not a fan of green bell peppers so, I tend to order an EXCESS of red bells for the co-op when they are available. Since we get an abundance throughout the summer, I have had a chance to play with them in a variety of ways!
The Best Ways to Eat Red Bell Peppers
- Stuffed and baked.
- Red Bell Pepper Soup.
- Mixed into stir-fries.
- Chinese Red Pepper Steak. (YUM!)
- Raw-in place of a chip for dip.
- Raw- stuffed with cheese.
- Topped on a taco or fajita.
- Bell pepper Candy (Yes, it’s a thing!)
- Bell Pepper Jam.
- Bell Pepper Powder.
But, my very favorite way to enjoy red bell peppers is in my Red Bell Pepper Dressing & Marinade!!
This recipe is simple, versatile and delicious. Excellent topped on eggs and sandwiches but easily paired with Olive Oil for a Salad Dressing. Also, delicious mixed with sour cream, greek yogurt or cream cheese for a sandwich spread or dip.
When the jar is almost done, I ALWAYS mix the remnants with a little more oil and use it as an amazing marinade for chicken fish and vegetables.
But, if you want to see a completely new side of beef, marinate stew meat or skirt steak. (You can thank me later!)
Roasting Red Bell Peppers
In my opinion, what makes this sauce so delicious is the act of roasting them over an open flame.
I’m not going to lie, I taught a Zoom cooking class and my student about FELL OUT when I recommended she put a raw pepper on an open flame using her stove top. It was quite hilarious but the simple act of roasting peppers in this manner boosted her Kitchen Confidence in HUGE ways!
DISCLAIMER: I don’t want anyone uncomfortable, nor do I recommend you doing anything that will put you in danger, so; please, find the method of roasting that works best for you!
I prefer to roast my Red Bell Peppers over an open flame on the stove top or grill but a quick broil would do the trick as well!
This past Sunday, Jack had the grill nice and hot so I threw my peppers on an open flame and blistered them.
As you can see, the flame will blacken the skin. Using tongs, I rotate the pepper to sear all sides.
When the peppers are finished, I throw them into a brown paper bag.
While it sounds strange, this allows the pepper to steam, making it easier to remove the char while releasing a sweetness the pepper only gets when roasted.
After my peppers have steamed for a bit, (a minimum of 30 minutes but up to an overnight trip in the fridge) I remove them, run them under water to slightly remove the char and prepare my Mise en Place.
This recipe is so very simple. But, it’s fresh, it’s delicious and it will help you look at Red Bell Peppers in an entirely different way!
Red Bell Pepper Dressing/ Marinade
- 2 Fresh Red Bell Peppers Roasted, see blog for tips
- 1 TBSP Wine Wine Vinegar
- 2 Cloves Garlic Whole, fresh
- 1/8 Cup Fresh Basil or, cilantro
- Salt & Pepper to Taste
- Roast Red Bell Peppers and place them in paper sack to steam.
- Rinse peppers, Trim Tops and Roughly Chop.
- In Food processor, puree remaining ingredients.
- Will keep in fridge for up to a week.
So there you have it!
One recipe, designed to be used a variety of different ways. How do you plan to use it???