Tried grilling some sweet red peppers today.

Ruth n Jersey

Ruth n Jersey

Well-known Member
Location
Northern New Jersey
I'm not very good at grilling but the grocery store had a great buy on huge sweet red peppers this week.. I love the ones that come in a jar so I thought I'd give it a try.
Generally I burn whatever I grill anyway so I figured I'd do well charring these peppers.
Charring went well, then I covered with foil and a towel. When they cooled the skin peeled right off.
I sprinkled on some olive oil and a bit of salt.
They were really very good and had more of a deep rich flavor then the ones that are jarred in water instead of oil.
I read that they can be frozen so I took a piece to try.
If that works I'll buy more on sale and make a batch for the winter. Maybe add some garlic or basil next time.roasted peppers.JPG
 

Looks delish, Ruth!

I julienne into wide/thick strips, grill on the barbecue, then add balsamic vinegar. OMG! To die for!

You can sauté them in a pan with a little olive oil and add balsamic just the same, but somehow the barbecue gives them a more robust flavour.
 

I grew up in a town with a heavy Italian population. Roasted bell pepper sandwiches were the norm using Italian hoagie-like soft bread. Grilling will give a similar texture. I roast them and put them on the side of a spaghetti. Rub olive oil and oregano with a little salt + pepper then grille or roast
 
fmdog44 said:
Tried yellow Bell peppers recently and they are almost tasteless.
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dobielvr said:
Oh no...I just bought some orange peppers cause they were out of red.
I hope they have some flavor...
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I find once fall arrives, store-bought vegetables become tasteless and cardboard-like until late spring, early summer.

Would just love to have my very own large greenhouse. What a dream that would be.

Aside from enjoying fresh garden grown goodness, I'd be able to muck around gardening all winter.
 
I do that with Capsicums as we call them when they are cheaper in the summer months.

I cut the cheeks off lay on the griller tray / grill and leave them till the skins are black .
I put them in a glass bowl with plastic wrap on top till they are cool enough to handle ,scrape / peel the skins off and coat with a little oil / vinegar and bit of garlic ( from bought ready made garlic ) they will keep for ages in-the fridge
 
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Aunt Marg said:
I find once fall arrives, store-bought vegetables become tasteless and cardboard-like until late spring, early summer.

Would just love to have my very own large greenhouse. What a dream that would be.

Aside from enjoying fresh garden grown goodness, I'd be able to muck around gardening all winter.
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I looked for a red bell pepper plant yesterday while at Walmart, but they didnt have any.

I'm a little stumped tho....can't you just buy a green bell pepper plant and leave them on the vine long enough till they turn red?
I think my ex sis-in-law did this yrs ago..
 
dobielvr said:
I looked for a red bell pepper plant yesterday while at Walmart, but they didnt have any.

I'm a little stumped tho....can't you just buy a green bell pepper plant and leave them on the vine long enough till they turn red?
I think my ex sis-in-law did this yrs ago..
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You absolutely can, Dobs.

Mature peppers of many varieties start off green, and gradually turn yellow, then red, as they ripen.

Just had to add this image, looks so delicious!

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planted a bunch of seeds, currently on the front porch waiting waiting to germinate, and crossing fingers that the deer and bunnies won't feast on them once they're transplanted into the garden...

maybe, hopefully serendipity will be on my side this season :whistle:
 

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