Author Archives: Barton

Roasted Red Peppers

Roasting red peppers is an easy task and makes for a delicious meal. You can roast red peppers in the oven on broil or over a grill. However both ways you must pay close attentions to your peppers in order to keep them from burning. Here I have included instructions on both the grilling and broiling methods.

If you choose to grill your red peppers place them directly on the grill top. Remember to turn your peppers over regularly. Continue to grill the peppers until the skin turns black and starts to bubble. Once the peppers have turned black take them off of the grill and place them in a zip lock bag. Seal the bag to make sure it is air tight. Keep the peppers in the bag for fifeteen minute then remove them and slide the skin off of the peppers. Cut the peppers and remove the insides.

To roast your red peppers in the oven start by placing thoroughly washed peppers in a baking dish. Broil them on medium and turn them regularly until the skin has turned black and bubbled. Remove the peppers from the oven and place them in a zip lock bag. Remember to seal the bag completely to make it air tight. Remove the peppers from the bag after about fifteen minutes and slide the skins off. Cut the peppers in half and remove the inside seeds.

Here is a wonderful Stuffed Red Pepper Recipe

For this recipe you will need:

seven large red peppers

four garlic cloves

six and a half onces of fresh spinach

one and a half tablespoons of olive oil

one tablespoon of lemon juice

one teaspoon salt

three fourths of a cup of uncooked couscous

one half of a cup of feta cheese (crumbled)

To start place the red peppers on the grill turning them frequently until the skins are black and bubbled. Then remove the peppers from the grill and place them in a plastic zip lock bag. Keep the peppers in the bag until they are cool enough to touch. When they are cool take them out of the bag and remove the skins. Then cut off the tops of the peppers and rinse out the insides. Be careful not to leave any seeds behind. Next grease a saute pan with olive oil and set it on medium heat. Saute your garlic cloves until they are slightly browned. Next add your spinach and continue to cook until the spinach wilts. Take the pan from the heat and mix in the salt and lemon juice. Next place all of the contents into a bowl. Now set the oven to 375 and add couscous to a small pot and cook it as directed on the couscous package. Add feta cheese and couscous to the bowl containing spinach and mix generously. Next cover the bottom of a baking sheet with tin foil.You can now stuff the peppers with your couscous mixture and put them on the baking sheet. Bake on the middle rack for eight to ten minutes then remove them from the oven.Your stuffed peppers are now ready to be served.

17 Apr 2016