Stoplight Roasted Bell Peppers
Ever since my swallowing has deteriorated to the point of needing to blend my food, I have focused on flavour. Admittedly, the appearance of what I eat isn’t always the most appetizing. Now that I have been bloging and Instagramming what I eat, I’m much more conscious of how it looks. I’ve seen some people try to make pureed food resemble its original form and in some cases it looks quite good. But I had a thought: Why can’t blended food look good as blended food? Take foods of different, vibrant colours and put them together in a way that pleases the eye and the tastebuds. Mixing red, green and yellow peppers seemed like an obvious first choice for my visual experiment. This is how I came up with this recipe for Stoplight Roasted Bell Peppers.
Bell peppers can be roasted in many ways and they all taste delicious. This recipe will give you the directions to roast peppers in the oven. If you want an in-depth guide to roasting peppers, check out Tori Avery’s instructions on how to roast peppers.
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- For the oil: Combine olive oil, garlic, basil, oregano, salt, and pepper in a jar
- For the peppers: Preheat oven to 400 degrees.
- Brush a baking sheet lightly with olive oil.
- Lay peppers on their sides, stems pointing sideways.
- Put baking sheet in oven and allow peppers to roast for 20 minutes.
- Give the peppers a half turn, then roast for another 20 minutes.
- At this point the skin should be charred and soft, and the peppers should look slightly collapsed. If they don’t look ready, let them roast for a few more minutes. When they’re done, remove baking sheet from oven.
- To remove the skins, steam the peppers by placing them on a flat, smooth surface, then invert a large bowl over the top of them. Let the peppers steam for 15 minutes.
- Cut the peppers in half, lengthwise.
- Remove the seeds from the peppers and peel off the skin.
- Blend each colour of pepper separately.
- In a clear bowl or jar, add the blended green pepper as the first layer.
- Drizzle some of the oil you made in step 1.
- Repeat steps 12 and 13 for the yellow and red pepper layers.
I found found that the blended roasted peppers are quite juicy. The roasted peppers were delicious on their own, but they also made a fanatic sauce! I ended up putting my leftover Stoplight Roasted Bell Peppers on my blended meatballs and pasta and it was way better than what you buy from the store.
* NOTE: These recipes are what works for me. If you have swallowing difficulties, please consult a speech language pathologist before trying these recipes.
Did you try this recipe for Stoplight Roasted Bell Peppers? Please let me know how it turned out in the comments below! I love to hear your feedback and will use it to make new recipes and improving this site. Bon appetite!