Tapas-Style Roasted Red Peppers

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If you're using frozen, thawed roasted peppers for this recipe, you can skip step number one below. If you're starting with raw peppers, consider roasting more than two of them--and freezing the rest for another day.


  • 2 sweet red peppers, raw (or 2 frozen roasted red peppers, fully thawed)
  • 1-2 teaspoons sherry vinegar
  • 2-3 teaspoons virgin olive oil
  • 1 pinch fresh thyme, minced (or chives, or rosemary)
  • sea salt to taste
  • 2 tablespoons Organic Valley Shredded Parmesan
  • French bread, sliced
  • freshly ground black pepper to taste


1. If you're starting with raw peppers, skewer them on long forks or place them on a grill grate. Fire-roast them directly over an open flame on the stove top or a grill, turning often, until skin of peppers is blackened all around. Remove peppers to a cutting board. Place some paper towels or newspaper underneath one side of the cutting board and use a sharp knife to lightly scrape off the blackened skins, pushing the charred pieces onto the paper. Cut off the stem end of the peppers and pull out the cores. Slit peppers, spread them open, scrape off the seeds and cut off the membranes.

2. Cut peppers lengthwise into 1/2-inch strips. Place on plate and sprinkle with remaining ingredients. Serve at room temperature with French bread.

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