Roasted peppers are one of those things that tastes really decadent but takes very little effort to make. Traditionally red peppers get all the love, but I also roast orange or yellow peppers. Green aren’t sweet enough and taste a little bitter to me, but if that’s your thing the method would be the same.
Line a baking sheet with foil, or use a glass pyrex pan and place your peppers side down. Roast them uncovered in the oven for 40-50 minutes (depending on pepper size) at 400 degrees. When the side facing up starts to turn black or dark brown, use tongs to turn the pepper so that side is now face down on the pan and continue roasting the new up side. When that colors, take the peppers out and let them rest for 10 minutes before gently peeling off the skin and deseeding the inside.
Once you’ve made roasted peppers, popping them into sauces is easy. I freeze roasted peppers in jam mason jars and pull them out a portion at a time for this sauce.
1 roasted red or orange pepper (per person – if feeding multiple people do one pepper per head)
1/2 cup pressure cooked white or navy beans (again, per person)
1/4 cup fresh basil, chopped roughly
2 teaspoons olive oil
2 cloves garlic (can use dried powder if that’s what’s on hand)
1 small white or yellow onion, cut into finely slivered rings
1/2 teaspoon dried oregano
Salt to taste
Small blender or hand blender
- Combine all ingredients in your blender cup. Make sure that your peppers and beans aren’t piping hot when you do this, or your sauce will explode when you open the blender cup.
- Blend ingredients until smooth.
- Pour over rice pasta, chicken, or use as a simmer sauce.