Microwave Peppers roasted and ready to peel, easy and quick to make! With the heat, I fancy myself a microwave wizard and after cooking pasta in the microwave and rice in the microwave, I try cooking vegetables like peppers, but also MICROWAVE BOILED GREEN BEANS and Microwave Boiled Zucchini.
Microwave roasted peppers are perfect as a side dish, seasoned with oil, garlic, and parsley, or perfect as a base for other savory preparations, such as fresh pasta, rolls, savory pies, or pasta topping.
Cooking peppers in the microwave is really easy and fast. In no time at all, you’ll get soft and juicy peppers, and with a tip, you’ll also be able to peel them easily without too much effort.
Peppers are a summer vegetable, and when it’s really hot, I don’t particularly like turning on the traditional oven, so I decided to cook them in the microwave to avoid creating a sauna at home and to save time!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2 peppers
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
Tools
- 1 Baking dish
Preparation
Wash the peppers under running water to remove all impurities from the surface.
Place the peppers on a Pyrex or ceramic baking dish suitable for microwave cooking.
Cook the peppers on combi function at maximum power for 20 minutes. Once cooked, remove them, transfer to a food-safe freezer bag, and let them rest for about ten minutes.
Now take your peppers, peel them, and serve them seasoned as you prefer, or use the peeled strips to prepare your favorite fresh pasta, or as an appetizer, or even as a pasta topping.
STORAGE
Store the microwave-cooked peppers in the fridge for up to 3 days.
