Best 2 Slow Roasted Bell Peppers Recipes

Slow-roasted bell peppers are a delightful and versatile dish that can be enjoyed as a main course or side dish. Their smoky, slightly sweet flavor and tender texture make them perfect for a variety of dishes, from salads to sandwiches to pasta. Whether you're looking for a healthy weeknight meal or a special dish to impress your friends, slow-roasted bell peppers are sure to please. With a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that will have everyone asking for seconds.

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SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS

Slow-Roasted Cod with Bell Peppers and Capers image

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 medium red, orange, and/or yellow bell peppers
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground black pepper
4 garlic cloves, smashed
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped parsley
2 Tbsp. drained capers
Country-style bread (for serving)

Steps:

Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
Top fish with onion mixture and serve with bread.
Do Ahead
Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

SLOW-ROASTED BELL PEPPERS

Slow-Roasted Bell Peppers image

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

Provided by Jason Hammel

Categories Bon Appétit Condiment/Spread Condiment Bell Pepper Lemon Juice Quick and Healthy Quick & Easy Vegetarian Vegan Wheat/Gluten-Free Vegetable

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
6 Tbsp. extra-virgin olive oil, divided, plus more for serving
Juice of 1 lemon
1 Tbsp. fig jam
1 Tbsp. white balsamic vinegar or white wine vinegar
Kosher salt
2 Tbsp. oregano leaves

Steps:

Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
Just before serving, mix in oregano and drizzle generously with more oil.
Peppers (without oregano) can be made 2 days ahead. Cover; chill.

Tips:

Choose ripe, firm bell peppers. This will ensure that they roast evenly and have a good flavor.
Roast the bell peppers at a low temperature. This will help them to cook evenly and prevent them from becoming too soft.
Roast the bell peppers until they are slightly charred. This will give them a smoky flavor and make them easier to peel.
Let the bell peppers cool slightly before handling them. This will help to prevent them from breaking.
Use roasted bell peppers in a variety of dishes, such as salads, sandwiches, pasta dishes, and pizzas.

Conclusion:

Slow-roasted bell peppers are a delicious, versatile ingredient that can be used in a variety of dishes. They are easy to make and can be stored in the refrigerator for up to a week. So next time you are looking for a healthy and flavorful addition to your meal, try roasting some bell peppers.

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