Gluten Free Roasted Peppers and Peppers and Eggs

What to do when you can't do anything else. Cook and bake of course.

Monday, February 1, 2021, Long Island was hit with a major Nor'easter. It started snowing around midnight and snowed well into Monday evening. I did a lot of cooking that day. Click for my Gluten Free Peach Carrot Muffins. Spinach in Oil And Garlic and Broccoli and Cauliflower in Oil and Garlic. Gluten Free Creamy Spicy Bean Chili Soup

February is American Heart Health. Wear red for Women's heart health. Click for more information. Check out more information on heart health. For my own story, check out my blog post.

Roasted Peppers:

I love peppers. My favorite way to prepare them is roasted.

This is how my mom has done it for years and how she taught me! Kudos to mom. These are ALWAYS a hit, especially around the holidays.

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TIP: As it gets closer to the holidays, my mom watches for sales. When she finds peppers on sale, she buys a truckload of them. She roasts them and then freezes them in the flat Chinese food containers. Christmas Eve she takes them from the freezer and defrosts them and serves them with the antipasto on Christmas Day. I often help with the processing of the Vat of peppers!

Wash peppers under running water and dry thoroughly. They sometimes have dirt stuck in crevices so be sure to clean gently with a vegetable brush. (see above video)

Cut top of pepper but don't discard. It will be used later for another dish. Clean out the inside of the pepper and, if necessary, turn upside down and tap gently to remove all the stubborn seeds. (see video)

Arrange peppers into a roasting pan. Place into a preheated 350 degree oven. Allow to roast, checking after 45 minutes. Depending on the size of the peppers, they can roast from 45 minutes to 1 1/2 hours. Turn peppers over once halfway through. (see video)

Remove peppers from oven when they are very soft and slightly browned. Allow to cool just enough to be handled.

Peel the skin off the peppers and place strips into a container. These can be stored in the refrigerator and/or frozen and defrosted for when you would like to use them. They are served cold or room temperature. (see video)

That's it! That's how to make amazingly delicious roasted peppers.

The peppers will be very soft and should be stored in their own juice. They are sweet and delicious.

The next day the peppers were served cold from the refrigerator and enjoyed with sharp Provolone cheese. This is a staple every Christmas Day in the antipasto. A loaf of Italian bread is served along side. I can't eat the Italian bread, so I just feast on the peppers and cheese.

Ingredients:

Red Peppers (amount varies depending on how much you choose to make)

Provolone

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Disclaimer: I cannot eat eggs. However, I made this meal for my parents for lunch the day after I made the roasted peppers.

Peppers and Eggs:

Made from the tops of the peppers I used to make roasted peppers. This is just one dish you can use the pepper remnants for. You can chop small and add to salads, make peppers and onions, put into soup stock and much more.

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I chopped the tops of the peppers while I was waiting for the roasted peppers to cool. I covered them and put them into the refrigerator to be used another day. (see video above)

The next morning, my dad and some family members where outside with the snow blower, plows and shovels cleaning up mother nature's mess. I know that dad LOVES peppers and eggs, so I stepped into the garage and called out to him on the driveway to ask if he'd like some for lunch. He couldn't wait.

I coated a pan with olive oil and added the peppers. I started them ahead of the onions since they were chopped into chunks and would take a bit longer to cook. Cook on medium heat, stiring often. (see video)

Crack eggs into a bowl and scramble with a fork. Add cheese and set aside while peppers are cooking. (see video)

Once the peppers are semi soft, add in onions. Salt to taste. Stir often and cook until onions are almost soft. (see video)

Add eggs to peppers and onions. Cook on medium heat combining with peppers and onions to desired texture. Some like their eggs fluffy and slightly wet. Others like them dry.

Place on a serving plate, serve and enjoy. My dad likes to eat it on a large rolls.

I made enough for leftovers. It heats up well.

Ingredients:

Red Peppers (the tops of the peppers I used to make roasted peppers)

Red onion

Yellow onion

Eggs (amount varies on peppers and eggs depending on how much you choose to make)

Olive oil

Salt

Cheese of your choice (I've used many varieties of cheese depending on what I have on hand)