Anytime Dan and I eat out I’m always on the lookout for new dishes that I can recreate easily at home. Without the recipes, I can’t replicate very many verbatim but using the same core ingredients I can get pretty close on my own. Early in September we attended my father-in-law’s birthday dinner at a restaurant nearby. The menu offered tons of different dishes, many of which weren’t gluten free for one reason or another but one in particular was right up my alley and I knew would be a dish that I’d try on my own later on. A plate full of roasted red peppers topped with steaming melted sharp provolone cheese was placed at our table and couldn’t have looked more appetizing. One taste and I was hooked, this dish was next on my list of at home recreations.
First up was roasting red peppers, a task I’d never done on my own despite my love for roasted red peppers themselves. To be honest, red peppers are quite expensive so to spare myself the extra money and job itself, buying the jarred version is much easier. But for this dish, it was freshly cooked roasted red peppers all the way and I’m telling you these couldn’t have been easier to do. Once the red peppers were underway, putting together the rest of this dish was so simple. This is a perfect addition to any meal or dinner party, making a great appetizer or side dish. My husband and little one enjoyed these just as much as I did, which means that these Gluten Free Roasted Red Peppers With Provolone Cheese will definitely be appearing again at a future dinner or maybe upcoming holiday meal?
Note: This recipe is big enough for a family of three, so adjust as necessary for the number of people in your party.
Ingredients:
- 2 large red peppers
- Shredded Sharp Provolone Cheese (Belgioioso is gluten free)
- Oregano
- Salt or Garlic Salt
Directions:
- Wash and dry your red peppers before placing them on the hottest part of your grill for roasting.
- Using tongs, turn your red peppers over periodically until all sides are black.
- Once your red peppers are black, remove them from the grill and add them to a glass bowl, cover with saran wrap, and let them sit for 10 minutes, this loosens the skins so they can be removed easily.
- Meanwhile shred some sharp provolone cheese for sprinkling on top of your red peppers and turn on the oven to 350.
- Once 10 minutes have passed, carefully remove your red peppers and begin to peel off the charred skin with your fingers. I cut off the tops and slice down one side to make this easier. Also be sure to remove the seeds inside too.
- Once all skins and seeds have been removed, add your roasted red peppers to a baking dish. Feel free to leave your red peppers as whole slices or cut up into sections like I did, these sizes were just a little better for our little diner.
- Sprinkle some sharp provolone cheese on top.
- Finish with some oregano and a little salt or garlic salt.
- Cook your red peppers in the oven for about 10 minutes or until your cheese has melted.
- Enjoy!
These were such a hit at that birthday dinner I knew that they would be a new family favorite at home too. The flavor of the freshly roasted red pepper mixed with the melted sharp provolone cheese was delicious! This dish is definitely a crowd pleaser not only in taste but also appearance, it looks beautifully tasty doesn’t it? This is such a winner that it may even make an appearance at our next holiday dinner!
Sincerely,
Lindsay
- 2 large red peppers
- Shredded Sharp Provolone Cheese (Belgioioso is gluten free)
- Oregano
- Salt or Garlic Salt
- Wash and dry your red peppers before placing them on the hottest part of your grill for roasting.
- Using tongs, turn your red peppers over periodically until all sides are black.
- Once your red peppers are black, remove them from the grill and add them to a glass bowl, cover with saran wrap, and let them sit for 10 minutes, this loosens the skins so they can be removed easily.
- Meanwhile shred some sharp provolone cheese for sprinkling on top of your red peppers and turn on the oven to 350.
- Once 10 minutes have passed, carefully remove your red peppers and begin to peel off the charred skin with your fingers. I cut off the tops and slice down one side to make this easier. Also be sure to remove the seeds inside too.
- Once all skins and seeds have been removed, add your roasted red peppers to a baking dish. Feel free to leave your red peppers as whole pieces or slice up into sections like I did, these were just a better size for our little diner.
- Sprinkle some sharp provolone cheese on top.
- Finish with some oregano and a little salt or garlic salt.
- Cook your red peppers in the oven for about 10 minutes or until your cheese has melted.
- Enjoy!