Home-roasted red bell peppers are almost nothing like everyday raw peppers. Charring a pepper in the oven concentrates its natural sweetness and transforms it into a special ingredient that can elevate simple weeknight meals.
How to roast peppers
- Place whole peppers on direct heat. You can use a very hot grill, broiler or stovetop burner.
- Turn peppers as skin chars
- Cover with plastic wrap to steam and loosen skin
- Peel cooled peppers, under water if needed
Roasted red pepper pesto
Add the following to a food processor:
- 4 roasted red bell peppers
- 1 cup fresh basil leaves
- 3 tablespoons pumpkin seeds
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic
- 1/2 teaspoon kosher salt
Process until smooth. For a quick dinner, spread pesto on a panini.
Roasted red bell pepper pineapple salsa
In a medium sized bowl, mix together:
- 1/2 cup chopped roasted red bell peppers
- 1 cup chopped pineapple
- 1/4 cup chopped red onion
- 2 tablespoons diced jalapeno peppers
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro
Serve over grilled fish or chicken. Or tacos!
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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