The microwave roasted peppers recipe is always my favorite because in addition to cooking the peppers in the microwave without any smell, peeling them becomes extremely easy. Preparing this super tasty side dish will become a habit to pair with any dish you like. Roasted peppers can be used to fill wraps, pizzas, sandwiches, or anything you fancy.
We love them so much at home that they are almost always on hand to pair with every recipe, from the simplest to the most special for dinners with friends.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 12.45 (Kcal)
- Carbohydrates 1.97 (g) of which sugars 1.92 (g)
- Proteins 0.02 (g)
- Fat 0.28 (g) of which saturated 0.04 (g)of which unsaturated 0.00 (g)
- Fibers 0.01 (g)
- Sodium 258.83 (mg)
Indicative values for a portion of 66 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 peppers, red and yellow, raw
- 1 hot chili pepper
- 1 clove garlic
- 1 bunch mint
- 2 g fine salt
- to taste extra virgin olive oil
Tools
- 1 Microwave oven Microwave oven
- 1 Jar Weck
- 1 Small bowl Pyrex
How to make microwave roasted peppers
First of all, to make microwave roasted peppers, I chose 3 large peppers of 3 different colors to have a more colorful visual effect once the recipe is finished. Wash, clean thoroughly, and dry without cutting any part, not even the stem.
Then, with the tip of a knife, make small cuts to allow the internal steam to escape from each pepper to prevent them from swelling and exploding in the microwave, otherwise, not only would we throw everything away, but we would also have to clean the inside of the microwave thoroughly.
Now place them in a microwave-safe container and cook them for at least 60 minutes at maximum power, turning them halfway through cooking.
After 30 minutes of cooking, remove the peppers from the microwave and, taking appropriate precautions to avoid burns, turn the peppers over onto the opposite side.
At the end of cooking, after about 60 minutes, the skin begins to peel off. Remove them from the microwave and let them cool for a few minutes at room temperature, then cover them with a cotton towel or, as in this case, in two very durable paper bags and let them rest until they are completely cooled.
Therefore, once they are cooled, remove the skin which will come off in a flash without any effort.
Now, after removing the skin and eliminating any remaining pepper seeds, shred them with your hands and place them directly into a small bowl where you will season them to taste.
In summary, after cooking, cleaning, and shredding the peppers, I seasoned them with extra virgin olive oil, garlic, fresh mint leaves, and a hot chili pepper.
The microwave roasted peppers are ready.
Enjoy your meal from Dadcook!
