Quick kitchen tip: roasted peppers and onions
I’m always looking for ways to cut cooking times while still making meals flavorful. I’ve found one way to do that is to double up on ingredients when I’m making meals.
Last week I roasted a whole pan of yellow and red peppers and onions for fajitas on one night. With the leftovers I pureed the peppers into a shrimp dish the following night and still had some for rice too.
Here’s a few ways you could go through a pan of roasted peppers during the week:
- Puree them into spaghetti sauce
- Chop up to use in quesadillas
- Add into omelets
- Mix into casseroles
- Toss in with pasta dishes
You get the idea!
Easy roasting: Cut 4-5 red and yellow peppers into strips along with 2 medium-sized white onions. Place all of the slivered veggies into a plastic bag and add in 1 tbsp. olive oil (I used garlic olive oil). Sprinkle with 1/4 tsp. salt. Shake the bag to coat the veggies with the oil. Pour onto baking sheet sprayed with cooking oil. Roast at 425 degrees for 10 minutes or until the ends just begin to get crisped.