Italian roasted peppers add wonderful flavour to keto sandwiches, pizza and salads, or served as a side dish or appetizer with olive oil, salt and parsley or basil. I roast peppers in the fall when they are ripe locally. I roast a few big batches and freeze individual portions to enjoy during winter months for a prepped keto kitchen.
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Roasting red peppers is one of my favorite Italian Traditions first step is to char the red peppers on all sides I’m using the broiler today but you can also use the flame of your choice a barbecue or even a gas stove the charred Peppers go into a bowl
With a lid to steam until cool to the touch or you can also use a paper bag lid is on for the peppers to steam the next batch is going under the broiler the peppers have steamed and cooled so our last step is to remove the skins and
Seeds and it’s very easy to do at this point the Skins will just peel right off here’s a frozen tray of peppers that I did the other day I’m going to remove them Frozen individually so I can take them easily out as needed in a small serving roasted red peppers are so full
Of flavor that you don’t need very much it’s time to taste the roasted red peppers on my zucchini and basil waffle frittata it’s so delicious Enjoy