Roasted red peppers are a versatile ingredient with unique flavor.  A standard foundational intermediate at Buckman Street Kitchen, we make these many Sundays, and have available during the week. Roasted red peppers serve as a wonderful building block for many  dishes.

We use the standard red bell pepper. The roasting process accomplishes 3 things; removes the tough skin, softens the flesh, and transforms the flavor into something delicate and mild

To roast, the peppers are sliced into large, flat pieces and broiled skin-side up. The blackened peppers are then placed in a in a closed plastic bag to steam. Once cooled, the skin can be easily peeled off. Roasted peppers can be  added to a variety of dishes including:

• Salads [Creating a Salad Centric Week]

• Sandwiches

• Pizza Topping

• Soups - as a soup addition or as the star of roasted red pepper soup

• Egg dishes: omelette, frittata, crepe, quiche

• Pasta [Simple Pasta Template]

• Risotto

As you can see, roasted red peppers are a great foundational intermediate, and can be the building block of the standard array of dishes.