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Canned roasted bell peppers, baked in the oven or grilled in your backyard, represent an ideal side salad option that can successfully accompany any main course, whether we are talking about meat or vegetarian stews, side dishes or fish.
Today we will talk, in particular, about roasted red bell peppers, prepared on the grill, thus having the possibility to cook outside, in the backyard.
In addition, we will go through extremely valuable information regarding long term food preservation for canned sweet red peppers, without using preservatives.
So, I invite you to join me through this amazing journey regarding roasted bell peppers, from the beginning of the cooking process, and that is their preparation on the grill to the final step of their conservation in the bell pepper jar.
Roasted bell peppers – How To?
Depending on the cooking device you own, but also on the comfort you want to ensure during the cooking process, you have several options for roasting bell peppers, among which I will mention the following:
- baked red bell peppers;
- grilled bell peppers;
- air-fried bell peppers.
I always prefer grilled bell peppers, because I enjoy cooking outside, on the grill, thus eliminating the risk of filling the house with the smell that is released when cooking a large quantity of roasted vegetables. In addition, I love the aroma you get when you grill vegetables. Thus, although the texture of roasted vegetables is somehow the same, no matter how you choose to cook them, the flavor is completely different in the case of grilled vegetables, because it gives them a slightly smoky note.
Therefore, I strongly recommend you, if own a grill positioned outside, in your backyard, to use this option. If you can’t, then cook roasted bell peppers by baking them in the oven, or in the air-fryer, because the result will be absolutely delicious anyway.
It is important to know from the beginning that roasted bell peppers, like many other vegetables cooked in a similar way, will decrease in quantity significantly after the cooking process. Thus, acknowledge from the beginning that from a large amount of red bell peppers (approx. 2 kg) you will end up with a bell pepper jar of approx. 800 gr.
Therefore, if you want to prepare a larger number of bell pepper jars, I recommend you to make sure that you have a sufficient amount of red bell peppers on your disposal.
In today’s recipe, I will only refer to roasted red bell peppers, although you can also use other types of bell peppers, such as green or yellow ones. In our family, kapia peppers (or capia peppers) are regularly consumed, which are a sweet version of red peppers, used mainly in Eastern European recipes and in Hungarian gastronomy. So, don’t hesitate to follow the step-by-step recipe below even if you choose to cook a different type of bell peppers.
How to serve roasted bell peppers?
Roasted red bell peppers can be used in many dishes. Most of the time, they can be enjoyed as a side salad made of roasted bell peppers in oil. More precisely, after you have finished roasting, peeling and removing the seeds from the inside of the red peppers, all you have to do is to place them on a plate and season them with a little salt and a little olive oil. If you use a different type of bell peppers, which are not as sweet as the ones I chose, then in addition to salt and olive oil, you can add very little vinegar, to get that sour flavor that we find in many side salad recipes.
The side salad made of roasted bell peppers in oil, salty and maybe sour, can be enjoyed with many main course dishes, such as: poultry main course, vegetarian main course, stews or cooked fish main course.
Therefore, this roasted red pepper salad is extremely easy to accompany a warm and healthy dish, and adds that perfect extra taste and aroma to the main dish.
Moreover, roasted red peppers are a fabulous ingredient for a healthy and filling vegetable cream soup, adding a unique and unmistakable flavor to this extremely simple soup recipe.
Thus, don’t be shy to add roasted red peppers to the classic recipe of vegetable cream soup, or create a completely different cream soup using, in addition to red bell peppers, a little olive oil, tomatoes and garlic.
This wonderful soup can be served with toasted bread with a generous top layer of melted cheddar or with croutons, for the kid-friendly version.
So, whether we want to enjoy roasted red bell peppers immediately after cooking, or we choose to preserve them for a longer time, using canned sweet red peppers whenever we crave for their incredible aroma, today we will go through the step-by-step recipe for obtaining canned bell peppers simple and fast, in our own kitchen.
Are roasted red bell peppers healthy?
Roasted bell peppers, like any other type of roasted vegetables, are undoubtedly an extremely healthy option for a balanced diet.
Regardless of whether we are talking about adults or children, the consumption of vegetables, together with other products such as meat, dairy products or fish, in proportional quantities, represent an extremely healthy and important choice for the proper functioning of the body.
Bell peppers, with their vivid colors and sweet, slightly tangy flavor, are not just a culinary delight but also a powerhouse of nutrition. When roasted, these versatile vegetables transform in texture and taste, while their health benefits are amplified, making them an excellent addition to a balanced diet.
Bell peppers are renowned for their exceptionally high vitamin C content, a potent antioxidant that plays a crucial role in immune function, skin health, and collagen production. This vitamin is more concentrated in bell peppers than in most other vegetables, and roasting can make it easier for the body to absorb, so eating bell peppers in a must in terms of vitamin absorption.
These colorful veggies are also a good source of a variety of other vitamins and minerals. They contain vitamins A, E, and B6, along with folate, which are essential for maintaining healthy vision, skin, and energy levels. The presence of antioxidants like beta-carotene and lutein in bell peppers helps protect the body against oxidative stress and inflammation.
Roasting bell peppers not only enhances their natural sweetness and adds a smoky depth to their flavor but also makes them easier to digest. The roasting process breaks down the cell walls of the peppers, allowing our bodies to access more of their nutrients. It also reduces the peppers’ water content, that’s why eating roasted bell peppers represent concentrating their flavor and nutrients in every bite.
Moreover, the charred skin of roasted bell peppers, which is often removed, reduces the potential for digestive discomfort that some people experience with raw bell peppers. This makes them a more agreeable choice for those with sensitive stomachs.
In summary, bell peppers, especially when roasted, are a delightful and healthful addition to any meal. Their rich nutritional profile, coupled with the enhanced flavor and digestibility that comes from roasting, makes them an excellent choice for those looking to add both taste and health benefits to their diet.
Canned roasted red peppers in jar full recipe
It is important to remember that in order to achieve long term food preservation for canned bell peppers, you need to follow the steps that I highlighted in the article regarding food preservation, which are:
- First, sterilize the jar(s) and the lid(s) that you are going to use for food preservation of roasted bell peppers;
- In the end, it is necessary to sterilize the content of the jars by using the Bain-Marie canning method.
This way, you have the guaranty of being able to enjoy the roasted bell peppers jar for long term, without worrying that it will spoil over time.
anned Roasted Bell Peppers – 2 ingredients healthy and delicious food preservation option
- 1 Grill / Oven / Air Fryer
- 1 Large bowl
- 1 Medium Jar / 2 Small Jars with lids
- 2 kg Red bell peppers (or other types of bell peppers you like)
- First, clean with water the bell peppers and preheat the grill (or the oven/ air-fryer);
- Then, place the bell peppers on the preheated grill (or oven/ air-fryer) and leave them to cook until you get a black and crispy film (if you roast the bell peppers in the oven you will get a matte film) on the surface;
- Turn the bell peppers on all sides, to roast them evenly;
- Once the bell peppers have been roasted on all sides, place them in a large bowl and cover the bowl to allow them to soften while they cool;
- After about 10 minutes, start cleaning the bell peppers that have cooled down. If you need to, use a bowl with water to rinse your fingers from the remnants of the peel that remain stuck to your fingers;
- After peeling the bell peppers, you need to remove the seeds and the spine from inside them, using your hands or a fork;
- Now, place the peels bell peppers, without seeds into a bowl and add some salt on top of every bell pepper layer;
- After you finish this, place the roasted red bell peppers in a jar and pour the juice left in the bowl, which is their own juice released after the cooking process;
- Close the lid of the jar and don’t forget to sterilize the roasted red bell peppers by using the Bain-Marie canning method. This way, you can enjoy the roasted bell pepper jars for 1 year after cooking them.
I truly hope that you will make this amazing canning roasted bell pepper recipe, that you will be able to use whenever crave for its incredible aroma that you can serve as a side salad or in cooking recipes, ideal both for you and your little ones. So, don’t forget to share your thoughts, reviews and opinions in the comments section.
Until the next easy and delicious recipe, I wish you all a great time spend with your loved ones. Bye 😊