Roasting red peppers is very easy and brings out the most amazing flavour profile to any dish.
This recipe will show how we roast the pepper and process it to enhance future dishes.
You can freeze once the pepper is processed. So we use roasted red peppers in many of our dishes through out the year.
Our Roasted Red Pepper & Goat Cheese Dip as one our signature appetizers. The number annually views we received from around the world confirms how go it is!
Also visit our Chicken Roulade using roasted red pepper.
1. Place red pepper on a cookie sheet and place under the broiler. Allow the skin to blacken. Periodically turn the pepper to ensure all sides, top and bottom are black.
2. Remove from oven, place in a bowl. cover with tin foil and allow to cool.
3. Once cool. Grab the stem of the pepper and pull. This generally removes the seeds and inner membrane. Use fingers to remove any residual seeds. Peel off all the blackened skin. Do NOT wipe or rinse.
4. Using a sharp knife continue to chop until the mixture is fully crushed. Measure 1/3 Cup. The leftover peppers can be frozen for use in soups or stews.
5. In a bowl combine the two cheeses and stir until blended. Add the basil and red pepper, stir until all ingredients are combined. Place in a microwave safe dish.
6. Once ready to serve place in microwave and heat at 15 second intervals. Stir mixture between intervals until the mixture is heated all the way through.
Roast extra red pepper to freeze for later.
