Have you ever eaten a roasted red pepper before? They seem fancy, but preparing them is incredibly easy! Simple slice a cleaned red pepper in half (seeds removed), then roast skin side at 425 degrees for around 20-30 minutes, until the skin starts to blister and blacken. Set the pepper aside to cool, then carefully peel off the skin (the cooling process makes the skin easier to peel). The end result is a simple, but incredibly flavorful spin on a regular red pepper.
Roasted red peppers can be used in a variety of dishes that you probably eat already. Check out some of our favorites as a way to add this June Foods of the Month to your meals.
Roasted Red Pepper Pizza – Roast red peppers, then add them to your favorite pizza, with other toppings like low-fat cheese, broccoli, spinach and basil. So tasty!
Mediterranean Platter – Have snacks for dinner with a Mediterranean twist. Cut up carrots and cucumbers into sticks for dipping hummus. Serve with feta cheese, olives, cherry tomatoes, roasted red peppers and whole grain pita chips for a fun meal with lots of good fats.
Turkey and Roasted Red Pepper Bites – Create a kid friendly, healthy roll-up with turkey deli meat as your base. Spread a little bit of veggie cream cheese on the turkey slice, then top with mozzarella string cheese, roasted red pepper, and basil. Roll it up and eat on the go!
Roasted Red Pepper Dip – Blend together 1 roasted red pepper with olive oil, lemon juice, walnut pieces, garlic, cumin, paprika, salt and pepper to desired consistency. Serve with veggies and pita chips for a healthy snack.
