Most people roast their red peppers whole in the oven or over a grill, and then leave them in a plastic bag to sweat before removing the skins.
I have done my peppers a different way so at to:
- eliminate the use of plastic
- reduce the amount of electricity used in turning on a big oven
- plant the seeds of the peppers and grow more rather than killing them.
The result is easy and delicious and can be used on an antipasto board, or to garnish various dishes where you need a bit of red to provide contrast and delightful flavor.
It’s a great staple to have in store ready to use especially when you have grown your own red peppers and herbs and are keen to use them. A little jar also makes for a great gift, along with a jar of coriander pesto and one of caramelized onion.
The yield is approximately 21 calories per serving, if you include the extra olive oil used in the jar. If serving straight from the pan just 16 calories per serving.
- sharp knife
- cutting board
- sauté pan / skillet with lid
The red pepper will last for around 10 days in the refrigerator and can be used to dress up open sandwiches, over savory pancakes, pasta, and to provide color and flavor as a garnish on various meat dishes.
Red Pepper Strips in Olive Oil
- 3 large red bell peppers capsicum
- 3 teaspoons olive oil plus extra for topping up jar
- salt to taste
- 1 large clove garlic crushed optional
- 1 teaspoon chopped fresh oregano leaves optional
- Place olive oil in a sauté pan or skillet on medium high.
- Cut your red peppers from top to bottom into eight pieces each, removing white veins, seeds, and stalks.
- Place them skin side down into hot oil in sauté pan ensuring each piece has contact with the pan surface making sure they do not overlap – you may need to use two pans.
- Allow to cook for around five minutes, then check to see underside has blistered – like in the photo below. If not fully blistered keep them going a little longer.
- Turn the heat down to medium, add the garlic (optional), salt, and chopped oregano leaves (optional), place the lid on the pan and allow to continue cooking for another 10 minutes.
- Remove from heat and allow to cool.
- Peel the skin from each piece.
Slice into thin strips:
- Place tightly in sterilized jar/s. Depending on the size jar you are using – this makes two small jars, or one larger one.
- Add the pan juices including the garlic and oregano.
- Top up with extra olive oil and seal.
As a child I wanted to grow up and marry a farmer… simply because it was so different from my life right on the shores of the ocean. Well, I didn’t marry a farmer but a surfer instead. The urge, however, to grow stuff and make great food for a big family never left. We are on acreage with a sea view and easy access to fresh caught crayfish and other seafood – the best of both worlds. As an artist and writer I enjoy creating new recipes, tweaking traditional ones, and sharing the results not only with family and friends, but online.
2 thoughts on “Roasted Red Pepper Strips in Olive Oil”
Can coconut oil be used instead of olive oil? Is there a canning method?
Coconut oil is fine to use. I have not personally canned roasted red peppers as they only last a short while in our household and then I have to make more!