Roasted red peppers add a nice subtle smoky flavor to what ever you use them in.
They are rich in nutrients and are loaded with antioxidant-rich carotenoids – and here you thought that they only tasted good!
You should have seen what these peppers looked like before I roasted them! When I was looking in my fridge for things to add to my salad, I didn’t like what I saw in the veggie drawer. There were 4 peppers that were all wrinkly and yucky…obviously I forgot about them.
I cut them in half, scooped out the seeds and placed them on a parchment lined cookie sheet. Then I preheated the oven to 375°F and placed the veggies in the oven for 30-40 minutes. when they were cool, I peeled off the skin and then they were ready to use!
What to Do With Roasted Peppers:
- Make a roasted red pepper hummus dip
- Add to stir fry’s
- I love them in omelettes and frittatas
- Chop them up and add to tuna, egg, salmon and chicken salad
- Stir into your favorite pasta sauces
- Delicious in grilled veggie sandwiches
- Add to fresh salads, pasta and roasted quinoa salad
Most veggies can be saved! I tend to roast tired looking peppers, zucchini, eggplants, tomatoes..anything that looks eh eh. And the truth is, the flavor pops after you roast them and you can do so many things with roasted veggies!
What are your favorite ways to use roasted red peppers?
I’d love to hear!