Roasted Red Peppers....buy 'em or roast your own?

[BlueMoose]

I LOVE roasted red peppers. I've roasted my own in the past but now I always buy them in the jar (not packed in oil---do they come packed in oil?). It's just so much easier and since red peppers are usually quite expensive, I find it to be much cheaper. The brand I buy (Melissa's) is $2.99 for 15.5 oz. That's so much cheaper than buying them fresh and roasting them.

[Adriana]

I usually roast my own. Sam's Club and Walmart Super centers have pretty good prices for multi-packs of peppers. I roast them all at once and put them in the freezer. They're cheaper and better tasting than canned or jarred ones.

[kwormann]

I roast my own then freeze them for later use:)

[Missi]

I get red peppers when they are in season or on sale and roast them myself, then freeze for using later. I just can't find a bought brand that are as sweet and flavorful as roasting them myself!

[wallycat]

I've roasted my own when I had too many red peppers in the fridge; Otherwise I buy the jarred ones...easier and cost effective, but I don't think they necessarily taste better (the vinegar and other stuff they use to preserve them)..:D

[KathrynY]

I have an electric stove, which I think is more of a pain in the *rear* for roasting peppers than a gas stove. Also, I live in a state where there's a sizeable Italian population, and as such we are fortunate to have a gourmet, self-serve olive bar in the major grocery store chain around here (containing, among other things, roasted red peppers, an assortment of gourmet olives, various sized balls of fresh mozzarella cheese, and other antipasto-type foods).

[vbak]

I roast my own red peppers. They are so much better tasting. And BTW, those of you with an electric stove, put your pepper under the broiler. Cut them in half, remove seeds and tough membrane , and broil skin side up until they are charred. I have a gas stove and I always put mine under the broiler. Vicky

[wallycat]

Vbak,
thanks for the idea...another reason I don't usually make my own is because i get tired of ripping the smoke/fire-alarm from the ceiling. This would prevent that!! Thanks!:D

[Dewey]

Vicky - thanks so much for the roasting tip! I was just about to ask how to go about it w/my electric range.

Now I'll have to keep my eyes peeled for good prices on red peppers. (But this summer, I'm planning to grow my own, so hopefully I'll have a freezer full of them for next winter! :) )

[vbak]

P.S. Cover your broiler pan with foil to have a n easy clean up. Vicky

[kima]

Oh I can not tell a lie- I usually buy them!! I have roasted my own and they usually taste better than the bottled ones but it depends on the time of year! Sometimes the cost of the fresh ones is so prohibitive it makes sense to buy them in the jar. Did I mention I can also be very lazy!:(

[Jewel]

Both! I roast my own when I have the time, and I can't usually freeze any leftovers because I don't have the freezer space! I buy the bottled ones to have on hand, and they last forever because I'll put them in a pint mason jar and then vac-pack them with my FoodSaver! I prefer to roast my own, but sometimes time constraints (and $3 per lb! :eek: ) won't let me!

And what's all this about stoves? I've always roasted my peppers in the oven! I slice them in half, remove seeds and membranes, flatten a bit with my hand, then stick in my electric oven on 400 degrees for about 10 minutes until charred! Slide them into a zippie bag for about 15 minutes, slip the peels off, then slice! You mean you people smoke 'em like marshmallows!? :eek:

[wallycat]

Yes, Jewel, like marshmallows....I watched too many episodes from Rick Bayless....they get really nice vented kitchens :o

[ashiboo]

I have a jar in the cupboard in case of emergency, however, since we are fortunate enough to have three Trader Joe markets, I can almost always find fresh red peppers at a great price there--grab some nice roma tomatoes, a purple onion or two and some mushrooms and you have all you need to make an awesome roasted veggie mix--just grab a cookie pan, pour in some olive oil and TJs Pasta Seasoning Blend, coat the veggies in the oil mixture and slow roast them in your oven until done--your house will smell heavenly and you can use these for just about anything, from topping pita bread or foccacia with a little marinara and fresh cheese, toss 'em in your favorite pasta with a little extra garlic and parmesan---really tasty and very easy to do.

[BethH]

Just wanted to recommend TJ's Fire Roasted Red Peppers! They come in a ~20 oz. can and are sooo good (and cheap!) I used what I needed and stuck the rest in the fridge. I have roasted my own...but these are awfully good. :)

[deb]

I love roasted red bell peppers! What do you all do with yours? I do not have that many recipes that call for them.

[greysangel]

Most of the time, I do my own. In jersey, I can usually get red peppers for around $1 a pound. I also do it in the oven in the winter (grill in the summer). I usually pack them in a little oil oil and a lot of garlic :)

JeAnne

[BlueMoose]

deb...

I throw them into lasagna, pasta dishes, quesadillas, on pizza and grilled portabella sandwiches, you name it! They are so good and so good FOR you. To get the kids to eat them I have pureed them and stirred them into spaghetti sauce (or for adults who don't like the texture of them).

[JHolcomb]

Unless MIL or grandma is blessed with an abundance of red peppers, I buy mine from the refridgerated section at Whole Foods. We have a really, really sensitive smoke alarm (a good thing most of the time) and the slightest bit of smoke, even from the broiler sets it off. So, I find it less of a pain in the behind to buy 'em-I don't use them that much anyway.

[KValley]

I'm so envious of you all who find red peppers at such low prices! Right now they are 99c/pepper.

I do both- just depends upon the recipe. Thanks for the idea about roasting and freezing- I will have to do that this summer when the price falls.

I've always roasted them under my broiler-just the way Jewel describes- super easy, no mess or smoke!

[BarbaraL]

I do both! Right now, I have some gorgeous red bell peppers -- they were on special $1.99/lb (usually $3.99/lb). I'm planning to make red pepper soup from an ancient CL magazine.

When a recipe calls for just a few, I'll buy them. I work full-time, so I don't have time to do all the cooking I'd like.

By the way, if the weather cooperates, I roast them on the outside gas grill (char the skin, then put in a zip-lock bag or in cold water to help remove the skin). I've also made them in the oven (broiler), but the grill method eliminates the smoke problem.

[SusanMac]

Don't forget that roasted green and yellow peppers are also great. It especially brings out flavor in green peppers (which aren't very flavorful raw, IMHO). Having the mix of colors in a salad or any dish is so pretty.

[Peggy C.]

...or have DH= do it over a bonfire. You know the danger factor and he's all over it.

We did this camping and then had the peppers with fried egg sandwiches the next morning....very yummy!

[cookinator]

We are still picking peppers from the plants! All summer and fall I have roasted them over a gas flame but have now found it soo much easier to spray a glass baking pan with Pam, wash whatever pepper I have on hand, and put them in the pan. I put a dot of olive oil on each and bake in the oven with that night's dinner. 30 minutes usually and I have a plateful. We like them on sandwichs or in a tortilla with some co-jack cheese. I serve them with a bowl of soup to make a meal. To think I was going to send Kworrman all my peppers!!!!(I still may next year!) We are in two organic gardening clubs so we grow a lot of peppers!!! Some are SO HOT! By the way, it's a good time to think about growing peppers for next year. We are planting seeds this weekend.:cool:

[wallycat]

update: I just roasted my own in a BATCH for the first time.
Jewel and whom ever else posted the technique..THANK YOU!!!
Out here in Brookfield, WIsconsin, we just had a new store open up that is supposed to be from California...Rainbow Foods...
88cents/pound for red peppers....here was my chance.
a few drops of olive oil, slit in half with seeds removed, and under the broiler (I have gas) on HI......20 minutes later, dumped into a big bowl with 2 towels over it for "steam and release" effect...
the skins SLID right off!!!! how easy!!! and I placed them between waxed papers and into a ziplock bag and off they went, into the freezer....yeah!!!
Thanks so much for the tips!!!:D :D :D

[KathrynY]

Ok wallycat, you've inspired me! As long as you promise that the skins "slid right off" I'll give the broiler method a try. :)

[vbak]

We're still picking peppers off our plants! Thanks for sharing Cookinator,:p I make a great roasted garlic and roasted red pepper dip. If anyone is interested I will post.


Imagine planting seeds in February. I figure I will put plants into the ground by Memorial Day. Lucky you. Vicky

[cookinator]

Your'e welcome Vicky, are't they totally good?? I have let so many peppers go to waste (growing in the garden) until I found this method of just baking them. It's so easy! I just wish I still had peppers in the garden!!!;) :( If you could share the recipe I will file it for next pepper-fest. (We are planting the seeds today).Thank you :D .