Pepper heaven

Comments

  • Sheila
    Sheila Posts: 108 ✭✭✭

    I tend to roast them straight from the garden during the summer and then toss them in the freezer for later. Easy to chop from frozen and my husband makes a killer Roasted Red Pepper and Tomato Bisque.

  • silvertipgrizz
    silvertipgrizz Posts: 1,990 ✭✭✭✭✭

    @shelia Tomato Bisque sounds good. What do you put in it other than tomato and peppers?

  • tomandcara
    tomandcara Posts: 712 ✭✭✭✭

    Frozen roasted red peppers sounds great! Thank you @Sheila for the idea.

  • Sheila
    Sheila Posts: 108 ✭✭✭

    @silvertipgrizz Sorry for the delay - Hubby's birthday & gardening caught up with me lol! here is the recipe I use

    Roasted Red Pepper and Tomato Bisque

    1 Tbsp extra-virgin olive oil

    3-4 red bell peppers, seeded and cut in quarters

    1 lg red onion, peeled and sliced

    8 whole garlic cloves, peeled

    4- 6 large mushrooms quartered

    3 cups (24 oz) canned diced tomatoes

    1½ tsp dry oregano

    1 qt chicken stock

    1 Tbsp chopped fresh basil

    1 Tbsp cane sugar

    1¼ tsp sea salt

    ¼ tsp freshly ground black pepper

    3 Tbsp heavy cream


    shrimp – small canned or can be regular cooked chopped into pieces

     

    Preheat oven to 400F. Coat a baking sheet with olive oil spray. Place peppers skin-side up on baking sheet. Fill in spaces with sliced onion, mushrooms and garlic cloves. Roast for 15 to 20 minutes, or until skins of peppers turns brown with black spots. Pop peppers into a sealed container and leave to cool. Skins should come off easily. Set aside.

    In a large saucepan, combine tomatoes, oregano and chicken stock. Bring to a boil, reduce heat to medium low and simmer for 1 minute. Add peppers, onions, mushrooms and garlic.

    Cook for 10 minutes. Transfer to blender container and puree until smooth or blend with an immersion blender. Place back in saucepan and add basil, sugar, salt and pepper. Cook briefly. Remove from heat and add heavy cream.

    Drop a teaspoon or two of shrimp into the bottom of a bowl. Portion ¾ cup in a bowl. Garnish with sour cream and croutons if desired.

  • silvertipgrizz
    silvertipgrizz Posts: 1,990 ✭✭✭✭✭

    @Sheila No worries...I've been caught up with plants etc myself. Can't wait to try your recipe when my peppers are ready to roast.