It’s that time of year again for pepper roasting (at least around here in NC)! I first fell in love with roasted bell peppers when I realized every fall (just before the season ends) our farmers’ market offers pepper roasting for free. I am all about having prepared food on hand – and not just ingredients – so it’s hard to turn down some extra help when it comes to the cooking. Not to mention it only takes a few minutes and it’s fun to watch the basket turn.
Once the roasting is complete, you just peel off the skin and you can use the peppers right away (see ideas below) or freeze them for a rainy day!
Shortcut Roasted Bell Peppers
There are a few different ways to roast peppers at home, but I like the quickest and easiest way (of course)! Check out my shortcut method for making roasted bell peppers under your broiler here and read on for 5 easy ways to use them.
Five Easy Ways to Use Roasted Bell Peppers
Once your peppers are roasted, the sky is the limit for how to use them… it’s hard to go wrong! Here are a few easy ideas you can try this week.
- On grilled sandwiches (great combined with pesto and sliced cheese, as pictured below)
- Mixed in with pasta and a creamy sauce
- Diced and used as a pizza topping
- As a topper on soups (such as White Chicken Chili – pictured – or Slow Cooker Black Bean soup, both in my blue cookbook) or salads
- In place of canned pimentos … they are sooo good in homemade pimento cheese!
And if you aren’t ready to use them right away simply freeze them for a rainy day! I like to freeze mine on a baking sheet first, then transfer them to a freezer-safe bag.
What’s your favorite way to use roasted bell peppers?