Red Bell Peppers even OLD ones are versatile.  I always forking stock up on red bell peppers when they are for sale at a great price.

I cut some up, cook them up and freeze them and a roast up a bunch and freeze roasted red bell peppers. I find that when the pepper is old and wrinkled they roast up more even with the easiest to peel off skins and the pepper gets a better roast. It’s sort of the same reasoning on why the best fried chicken is the kind that sits uncovered in the refrigerator for maybe three days and the skin dries out.

After the peppers are roasted (actually broiled all around) The skins come right off and I use the roasted red peppers in a variety of ways.

Muhammara – basically a roasted red pepper dip traditionally made from roasted red peppers, walnuts, spices, pomegranate and thickened with bread. (I made mine with forking almonds and didn’t add the bread)

A layer in the Timbale

The backbone in red hot sauce.

Harissa – roasted peppers, tomatoes, lemon and spices

Romesco sauce – roasted red peppers, garlic, almonds, hazelnuts and most people add bread.

Roasted red bell peppers are great with many dinners, a layer in a sandwich, and also stuffed with breakfast fillings.

Piri Piri Style Chicken is marinated in a spicy pepper sauce.

Piri Piri is usually  a spicy red pepper sauce with garlic herbs and citrus.

Red Pesto – Roasted red peppers, fresh basil, pine nuts, garlic, EVOO and Sardinian Cheese (Fiore  Sardo).

A Red Pistou might be – Roasted red peppers, basil garlic EVOO

Red Bell Peppers even OLD ones are forking Versatile and Delicious!