Bell peppers are in season!
They are a great source of vitamin C, as well as vitamins E and K, folate, potassium, and manganese.
You see bell peppers quite frequently in stir-fries and sauteed with onions. So today, we are going to try some new (hopefully different) dishes.
We are first going to make roasted bell peppers. We are then going to use our homemade roasted peppers to make a vegan romesco sauce (which came out delicious by the way).
Finally, we are going to make a quick filling to make stuffed bell peppers.
You can find the written recipes and video below.
Also, feel free to check out my live cooking classes here!
Oven Roasted Bell Peppers
Cook and Prep Time: 50-60 minutes
Serves: 6 Peppers
- 6 Bell Peppers, whole (realistically, you can use as many as you want)
- 1-2 tbsp. Olive Oil
- Rinse the peppers, and line 1 baking tray. Preheat your oven to 400˚F.
- Lie peppers sideways on your baking tray, with the stems pointing outward. Brush the peppers with olive oil.
- Once the oven is hot, place the tray in the oven, and allow the peppers to roast for 20 minutes.
- Remove the tray from the oven. Using a pair of tongs, flip each pepper so the other half is facing upward. Place the peppers back in the oven and roast for 20 more minutes.
- Remove your peppers from the oven. The peppers should look charred and have a soft texture. They may have collapsed as well, which is fine. If they are still firm, place them in the oven for another 5 minutes and monitor them.
- Steam the peppers. Place your peppers on a cutting board or large flat surface. Cover them with a bowl, and allow them to steam for 10-15 minutes.
- Peel the peppers. Slice peppers lengthwise, and open up the pepper to it is flat. Remove the stem. Scrape any leftover seeds away.
- Flip the pepper so the skin side is facing up. Peel the skin using your hands. You can leave some charred skin for flavor if desired.
- For storage, place peppers in a glass jar, and cover with olive oil. Enjoy!
Vegan Romesco Sauce
Cook and Prep Time: 5 minutes
Serves: 1 pint
- 2-3 Roasted Bell Peppers
- 2-4 cloves Garlic
- 1 Lemon, juiced
- ½ cup Almonds
- 2-3 tbsp. Olive Oil
- Salt, to taste
- Red Chili flakes, optional
- ¼ cup Parsley, for garnish
- Rinse and chop the produce accordingly.
- Place all ingredients in a food processor or blender, and pulse until smooth. Add more water or olive oil if needed. Adjust seasonings to taste.
- Serve as a dip or sauce. Garnish with fresh parsley. Enjoy!
Tex-Mex Stuffed Roasted Red Peppers
Cook and Prep Time: 60 minutes
- 4 Red Bell Peppers, tops removed
- 1 large can (29 oz.) Black Beans, rinsed and drained
- 1 Sweet Potatoes, cubed into ¼-inch pieces
- 1 medium Red Onion, Diced
- 2 cloves Garlic, minced
- 2 cups Spinach or other Leafy Greens, roughly chopped
- 1 small can Diced Tomatoes
- 1 tbsp. Tomato Paste
- Olive Oil
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Cumin
- 1 tbsp. Ground Chipotle Pepper (optional)
- 1 tbsp. Chili Powder
- ¼ cup Cilantro, chopped, for Garnish
- 1 Lime, cut into wedges, for garnish
- Rinse and chop all produce accordingly. Line 1 baking tray and preheat oven to 425°F.
- Heat a large skillet to medium heat, and add 1 tbsp. olive oil. Then, add sweet potatoes to pan, stirring occasionally. Cover and cook for 3-4 minutes.
- Add onion and garlic, and cook for 2 minutes. Stir occasionally to avoid burning. Add tomato paste. Continue to cook for 2 additional minutes, until onion is translucent.
- Add tomatoes, beans, and spinach to the pan, and stir to combine. Add salt, pepper, cumin, chipotle pepper, and chili powder and stir to combine for 1-2 minutes.
- Meanwhile, on a baking tray, place peppers upright and begin to evenly distribute sweet potato-lamb filling. Place peppers into oven for 15 minutes.
- Remove from oven and place on serving plates. Garnish with cilantro and lime juice. Enjoy!