Crispy, crunchy, crackling, slightly toasty, irresistibly delicious slow roasted sweet peppers.
They came about because I couldn't bring myself to toss out the sweet red bell peppers that I bought at the farmer's market a week ago and which I left on the counter to shrivel up. They weren't spoiling, but they weren't crisp enough to use raw in salads or as crudites. I didn't think they would be much good for roasting or sauteing either. So I figured that since they were already well on their way to becoming dried peppers that I would help them along. Then I remembered my experiments with slow roasted chile peppers last year and decided to give these peppers the same treatment.
I cut the peppers lengthwise into quarters and removed the cores and ribs. The pepper pieces were laid cut sides up on baking sheets and I put them into a 200°F oven. They went into the oven when I started putting dinner together but they weren't completely dry when I was ready to go to bed so I turned the oven off and left them in there. Of course I completely forgot about them until dinner time the next day, at which point they were mostly dry but a number of them weren't dry enough so I turned the oven on again and kinda forgot about them for a while. Oh crum, but no, maybe they're not lost, definetly dry and very crispy, starting to get brown and toasty but not burnt. I let them cool and then tasted one, and then I munched another, and one more - wow, are these good! They are very much like a tasty treat that a friend brought a while back, although the ones she brought were a pricey import from Italy and weren't made from bell type peppers. I had tried to replicate those and came pretty close but I wasn't really happy enough with them to make them again. The imports seemed to have been fried or roasted with olive oil and salt. My efforts to fry or roast dried peppers tasted good but came out too oily. These peppers have no oil so they are a lot lighter than my attempts to replicate the Italian goodies and I don't miss the salt. But maybe a little salt might be nice. I wonder what will happen if I sprinkle the peppers with a bit of salt when I put them in the oven...
This is genius! I never would have thought to dry sweet peppers. This methods worked great with my hot peppers, but unfortunately I just haven't been able to grow sweet peppers. I love partially drying things like tomatoes and plums, leaving them a little "fleshy." I think I'll do this with the plums I just bought that were past their prime.
ReplyDeleteWell, sounds fantastic to me, but I'd need salt. I plan to grow many, many, many more peppers next year (why I grow much besides kale and peppers escapes me) so mayb eI'll try it.
ReplyDeleteWe just made a batch of dried sweet peppers in the dehydrator. We like to rehydrate them in winter and use them on salads, pizzas and such. If we don't eat them all right away that is!
ReplyDeleteWhat a great idea just to munch them! Here our peppers dry in the air, at least during summer and until October, but I'd only thought of doing it with paprika peppers grinding. I'll have to try it with some of the sweet peppers that are piled on the kitchen table today!
ReplyDeleteGreat idea - I've never seen. Unfortunately my bell peppers haven't produced heavily for me this year, but will definitely have to keep this in mind for future large harvests.
ReplyDeleteYum yum yum.
ReplyDeleteI dry peppers but then it is for seasonings not to eat. Interesting.
ReplyDeleteI have a few more red ripe bell peppers coming along and I have frozen enough for future needs - so I am definitely going to have to give this a try. I love the taste of roasted peppers anyways and these sound like heaven. Thanks for the inspiration!
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