Ever made a recipe that called for an ingredient you rarely purchase? It’s so frustrating! Roasted red peppers are an ingredient I rarely have on hand.
No one can deny that roasting red peppers intensifies their sweet flavor and gives them a beautifully charred smoky flavor. However, store-bought roasted red bell peppers tend to be on the pricier side.
Therefore, it is much cheaper to purchase red bell peppers and roast them than to buy their expensive counterparts. However, before we get to the roasted red pepper recipe, let’s explore the health benefits of bell peppers.
Health Benefits Of Bell Peppers
Bell peppers have a range of health benefits. The bell pepper’s fruit, leaves, and seeds contain bioactive compounds, including phenols, flavonoids, carotenoids, tocopherol, and pectic polysaccharides. These compounds have antioxidant, immunosuppressive, antibacterial, antifungal, and immunostimulant properties.
Bell peppers contain neuroprotective, antidiabetic, antitumoral activities and can potentially be used as a functional food additive. Bell peppers contain low levels of saturated fat, cholesterol, and sodium. In addition to this, bell peppers are also a rich source of manganese, niacin, vitamin K, riboflavin, thiamin, and potassium. Peppers are also rich in dietary fiber, vitamins B6, A, C, E, and folate.
How To Store Roasted Red Bell Peppers
Storing roasted red bell peppers is just as important as knowing how to roast them. There are 3 methods used to store homemade roasted red bell peppers: canning, refrigeration, and freezing.
The canning method uses salt, vinegar, and juices from the roasted red peppers to preserve the peppers. Although the vinegar can impart a tangy flavor that may overwhelm the flavor of the peppers, this is the best storage method if you intend to keep your roasted red peppers for an extended period of time. Roasted red peppers stored using the canning method are best used in soups, sauces, and dips.
To preserve your peppers using the canning method, liberally sprinkle them with mineral salt and gently mix them to distribute the salt. Pour 1/2-inch of vinegar into the bottom of a pint-sized Mason jar, then add the roasted peppers and leave 1 1/2 inches of space between the peppers and the lid.
Run the handle of a spoon inside of the Mason jar to remove air bubbles, then add the roasted red pepper juices on top to cover the peppers. Be sure to leave 3/4-1-inch of space between the peppers and the lid of the Mason jar.
Alternatively, you can also use more vinegar if you do not have enough red pepper juices. Next, pour 1/8-inch of olive oil on top of the peppers to prevent air from getting into the peppers.
Ensure you leave a 1/2-inch of space between the peppers and the lid, then place the lid and seal it. The roasted red peppers can be stored for up to 2 months in the back of the refrigerator. However, at the first sign of mold or spoilage, the roasted red peppers should be discarded immediately.
Refrigeration is designed to be a short-term storage method. Depending on how you store your roasted red peppers, they can have a shelf life of up to 2 weeks.
Stored in an airtight container, roasted red peppers will last in the refrigerator for 5-6 days. However, if you toss them with a bit of olive oil and store roasted red peppers in an airtight container, they have a shelf-life of up to 2 weeks. As always, discard your roasted red peppers if they develop mold or spoil.
Unlike refrigeration, freezing red peppers is a long-term storage method. Best of all, freezing the peppers will not affect their texture, and it is also the best way to retain the pepper’s sweet char roasted flavor.
Place your roasted red peppers into an airtight freezer-safe container or resealable freezer bag and freeze them. Frozen roasted red peppers can last for up to 2 months.
To thaw your peppers, place them on the counter for 10-20 minutes until they are soft enough to use. Additionally, you can also defrost your peppers in the fridge overnight.
How Can I Use Roasted Red Peppers?
Roasted red peppers are so versatile they can be used in many ways. The possibilities are endless.
You can add them to bruschetta, potato salad, pasta dishes, tossed salads, or make an antipasto sandwich. You can also make roasted red pepper hummus or roasted red pepper aioli.
Additionally, you can add them to pizzas, combine them with cream cheese to make dips, or you can make roasted red pepper white bean soup. Red peppers are also a great addition to quiches, omelets, hash browns, frittatas, and casseroles.
How To Make Roasted Red PeppersCourse: Gluten-Free, Recipes, Side Dishes, veganDifficulty: Easy
Why buy roasted red bell peppers when you can easily make them at home? Roasted red peppers are extremely easy to make and can be used in a variety of dishes.
4 medium red bell peppers
- Program your oven to 450°F.
- Cut the red bell peppers in half, then remove the stems, seeds, and membranes.
- Arrange the red peppers onto a parchment-lined cookie sheet cut-side down.
- Bake the red peppers for 15-20 minutes until the skins have charred, and the peppers fall or collapse.
- Transfer the roasted red peppers to a heat-safe bowl and cover them with plastic wrap.
- Let the peppers cool for 15-20 minutes, then peel the skins from the surface of the peppers.
- Use the peppers immediately or store them using one of the methods mentioned above.
- NUTRITION INFO Calories: 38 | Carbohydrates: 9g |Protein: 1.2g | Fat: 0.3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 224mg | Sugar: 6g | Vitamin D: 0mg | Calcium: 10mg | Iron: 1mg
- NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.