Simply Wanderfull
Roasting red shephard peppers is one of my favourite fall-ish things to do! As the weather changes from summer to fall, I just love a good fall cooking project. I was lucky to find some beautiful Red Shepard Peppers at my local produce stand that came straight from the farm. It was time to make some roasted peppers!
I just love the taste of a roasted red peppers. They are sweet, slightly smoky and taste great on so many dishes. I just to use roasted peppers on sandwiches, burgers, salads, dips and of course on a delicious charcuterie board. I am not going to lye, one of my most favourite chef delights is having asiago cheese, roasted red pepper on a crusty baguette. Oh my goodness its so delicious! I can also recommend my recipe for bow tie pasta with roasted peppers and sundried tomatoes. It is always a hit for a brunch or get together!
what is a shepherd pepper?
Shepherd peppers are large, sweet red peppers that resemble standard bell peppers but are notably juicier and meatier. Typically measuring between 7 to 10 inches in length and about 3 inches wide, these peppers are ideal for stuffing due to their size—one shepherd pepper can easily satisfy a hearty appetite. They take approximately 66 days to ripen from green to red and are prized for their thick flesh and rich flavor, making them excellent for grilling, roasting, or adding to various dishes. Their unique shape allows for more skin contact on the grill, resulting in a deliciously charred exterior that enhances their natural sweetness.
A Mindfull Cooking Project
Cooking projects like roasting red peppers are a fantastic way to practice mindfulness and boost your well-being. When you dive into the simple act of chopping, seasoning, and watching those peppers roast, you can really tune into the moment. The vibrant colours and delicious smells fill create a warm and inviting atmosphere. It’s a chance to step away from the chaos of daily life and focus on something satisfying and creative. Plus, there’s nothing quite like the feeling of pulling those beautifully roasted peppers off the grill, peeling them and slicing them and knowing you made something delicious that your family will enjoy for months to come. It’s a great way to unwind, enjoy some time outdoors, and treat yourself to a tasty reward! If your up for some more fun cooking projects, check out my post on Greek Style Feta Cheese Triangles, or my Homemade Granola Recipe.
Let's Make Them Together!
What you will need:
So you have your beautiful hamper full of Shepherd Peppers and now you need to prepare your work space. Here are some tips for getting everything ready for preparing and packaging your peppers:
- Wash all of your peppers and place them in a large bowl
- Heat your bbq grill on high heat
- I like to do everything outside so its an easy cleanup. Bring a garbage outside.
- You will need a paring knife, and a chefs knife. A cutting board, plastic wrap and another 2 bowls (one for the off the grill roasted peppers to sweat, and one for the prepared sliced peppers)
- You will need small Ziploc Sandwich bags.
How To Make The Brine:
I like to put a brine on my roasted peppers just to give it a little more flavour. Here are the ingredients and directions for making the easy brine.
Roasted Red Pepper Brine Ingredients:
- 1 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp. salt
- 1 bay leaf
- 2 garlic cloves
- 1 tsp. fennel seeds
Instructions:
To a medium saucepan, add all of the ingredients to the pot of med-high heat. Dissolve the salt and sugar and then let the brine cool. Allow the brine to sit and get happy while you are roasting your peppers. Strain the brine before adding it to the peppers.
The Process for Roasting your peppers:
The process for roasting your peppers is straightforward and fairly simple. Here is how the process will go:
- Prepare your brine, and let the brine get happy with the spices and liquid while you are roasting your peppers.
- Light your BBQ on high heat.
- Wash your peppers
- Set up your work station: (See above for details)
- Place the peppers on the grill and shut the lid. Grill the peppers until the skin is blistered and charred. The exact time will depend on your grill and how you cut the peppers.
- Remove the peppers and place in a bowl and cover with plastic wrap immediately. This will allow the peppers to sweat and the skins will peel of easily.
- After steaming, you can peel off the charred skin, remove the seeds and then slice the peppers into strips.
- Add the brine to your sliced roasted peppers and mix really good.
- Portion out a 1/4 to 1/2 cup of roasted peppers into a sandwich sized Ziploc freezer bag. Seal the bag. Continue this process until you have all your roasted peppers sealed in bags.
- I like to add all of my small Ziploc bags to 1 large Freezer bag. I keep in the freezer until ready to use.
- To thaw, remove a bag of roasted peppers. place the bag in room temperature water for approximately 10 minutes. Its ready for use!
- Add to sandwiches, burgers, pastas, pizza, salads, dips or a delicious antipasto tray. Enjoy!
Roasted Red Pepper Brine
Ingredients
- 1 cup rice wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tbsp. salt
- 1 bay leaf
- 2 garlic cloves
- 1 tsp. fennel seeds
Instructions
- To a medium saucepan, add all of the ingredients to the pot of med-high heat. Dissolve the salt and sugar and then let the brine cool. Allow the brine to sit and get happy while you are roasting your peppers. Strain the brine before adding it to the peppers.
- * Prepare your brine, and let the brine get happy with the spices and liquid while you are roasting your peppers.
- * Light your BBQ on high heat.
- * Wash your peppers
- * Set up your work station: (See above for details)
- * Place the peppers on the grill and shut the lid. Grill the peppers until the skin is blistered and charred. The exact time will depend on your grill and how you cut the peppers.
- * Remove the peppers and place in a bowl and cover with plastic wrap immediately. This will allow the peppers to sweat and the skins will peel of easily.
- * After steaming, you can peel off the charred skin, remove the seeds and then slice the peppers into strips.
- * Add the brine to your sliced roasted peppers and mix really good.
- * Portion out a 1/4 to 1/2 cup of roasted peppers into a sandwich sized Ziploc freezer bag. Seal the bag. Continue this process until you have all your roasted peppers sealed in bags.
- * I like to add all of my small Ziploc bags to 1 large Freezer bag. I keep in the freezer until ready to use.
- * To thaw, remove a bag of roasted peppers. place the bag in room temperature water for approximately 10 minutes. Its ready for use!
- * Add to sandwiches, burgers, pastas, pizza, salads, dips or a delicious antipasto tray. Enjoy!
Enjoy Your Peppers for months to come!
As you wrap up your roasting adventure, I hope you found the process to be a relaxing and mindful cooking project that allowed you to connect with the ingredients and enjoy the simple joys of preparing food. The sweet, smoky flavor of roasted peppers can elevate a variety of dishes, from salads and sandwiches to pastas and pizzas. Whether you savor them fresh off the grill or incorporate them into your favorite recipes, these vibrant peppers are sure to bring a burst of flavor to your meals. Happy cooking, and may your kitchen always be filled with delicious aromas and joyful moments!