Sweet Pointed Red Pepper Recipes


Sweet pointed red peppers recipes are found all over the web. I’ve collected several recipes in this list to help you choose from more than one category of dishes to make. Peppers are an excellent choice for a healthy dinner idea. This recipe collection will help you throw together a delicious, healthy dinner in no time at all.

Stuffed pointed peppers

Why not do something different with Sweet Palermo for a change? The sweet pointed pepper is ideal for filling with various ingredients…and with love. This is a quick and easy way to prepare a complete meal. Now all you have to do is serve it on your very prettiest plates.


150 g red quinoa
2 dessert spoons olive oil
1 onion, finely chopped
300 g mince beef (or beef/pork if preferred)
1 dessert spoon picadillo seasoning mix (or paprika powder)
3 dessert spoons pine nuts
2 tomatoes, cubed
2 sprigs of mint
100 g soft goat’s cheese, crumbled
4 sweet pointed peppers (Sweet Palermo)


1 Heat the oven to 190°C. Cook the quinoa according to the instructions on the packet. Heat the oil in a frying pan and fry the onion for 2 min. Add the mince and the picadillo seasoning and fry for a further 3 min. until cooked. Remove from the heat, then add the tomatoes and allow to cool a little.

2 Toast the pine nuts in a dry frying pan for 3 min. until they are golden brown. Add 2/3 of them to the mince. Finely chop the mint leaves and mix 2/3 of them in with the mince along with the goat’s cheese and the quinoa. Have the pointed peppers lengthways, removing the seeds but leaving the base of the stalk in place. Stuff the pointed peppers with the mince/quinoa mix and place them in a greased ovenproof dish. Bake the peppers for approx. 20 min. until cooked. Sprinkle over the remaining pine nuts and mint.

Variation tip: Replace the pine nuts with roughly chopped pistachio nuts and add a finely chopped red chili pepper for a spicier version.


If you have a bunch of bell pepper and don’t know what to do with all those peppers, roast them! Roasting deepens the flavor and sweetness of peppers and makes them such a great addition to salads, pasta or really anything. Here we’re going to learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!

Learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!

With these roasting methods you’ll learn how to roast red peppers, green peppers, bell peppers, sweet pointed peppers, but also any other variety of peppers (for example jalapenos) – whether they’re spicy or not.


Peppers. They’re delicious, they’re packed with vitamin C and have so much flavor! Recently I got a big bucket of red peppers from my garden and roasted most of them.

Growing up in Bulgaria, we had a special device for roasting peppers. In fact, everyone I knew had one at home. It’s called chushkopek, which can be translated as something like pepper roaster. And as I just found out, it is a special kitchen appliance that is specific to my home country and isn’t available anywhere else in the world. Probably. Never been more proud to be Bulgarian.

It works like this: You turn it on, put the pepper inside and then it gets evenly roasted on all sides. Kinda has the mystery and magic of an air fryer, but better. This just shows you how big of a deal roasting peppers is for the entire country when September rolls around. I mean, you’ve got to love roasted peppers if you’re going to invent a special household appliance for it.

I assume not everyone has a chushkopek at home, I don’t have one either right now, so we’re going to be roasting peppers differently. I’m going to share 3 of the ways I roast my peppers, depending on the equipment I have available.

Learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!


Before you start roasting your peppers, you wanna remove the the stems and seeds.

To do this for a bell pepper or any other larger variety of peppers, cut around the top where the stem is, then pull on the stem and twist. This way you will take out most, if not all of the seeds.

For smaller peppers, cut the top off, then cut around the inside of the pepper and twist, and pull out the core with the seeds using your knife.

If you feel there might be some seeds left in your peppers, you can tap the peppers a few times on a cutting board with the hole you just cut out facing down. This should remove most of the seeds.

If you like growing your own vegetables you can collect these pepper seeds and use them in your garden to grow peppers during summer.


Now that you have your peppers washed and cored, it’s time to roast them.

Learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!


Spread the peppers that you want to roast directly on the oven rack. Put a large baking pan filled with water on the bottom. This will help to cook the peppers toroughly and will catch any juices and keep your oven clean.

Bake at 200C or 400F for about 30 to 40 minutes or until you get some black spots on the skin of your peppers.

If you’re roasting very small peppers, I recommend lining the oven rack with some parchment paper.


Cut your cored peppers in 1/2. Put some olive oil on them, I do this by putting them into a bowl and giving them a good rub with the oil, you can also brush each pepper individually. Place the peppers on the grill, the skin should be facing down at first.

Grill for 2-3 minutes, then flip on the other side and continue this process for about 10-15 minutes. The skin on your peppers can get really dark here, but don’t worry about it, because we’re going to pull it off later.

Learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!


This is how I usually do my peppers, because I feel like it’s the fastest method. Cut the peppers in larger pieces and place in a nonstick pan with olive oil and if you want some garlic and dried herbs. Cook at medium-high, first covered with a lid for about 5 minutes. Then remove the lid, and cook for additional 3-5 minutes, stirring from time to time. For this method, I don’t let the peppers get too black and don’t remove the skins after.

Learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!


Once your peppers are done, transfer them to a bowl and cover the bowl with a lid or with a cloth. Let your peppers cool off for about 30 minutes to an hour. Peel your peppers, by simply pulling on the skin – it should easily come off.


Yes you can, but it can be irritating and too hard to digest for some people.

I usually don’t remove the skins on my pan-roasted peppers, but I always do it for the oven-roasted and the grilled peppers. Removing the skin also makes for smoother texture if you’d like to use the peppers in dips or sauces.


Yes! In fact, using these methods, you can roast any type of pepper you want. Small, spicy, pointed, yellow, green, purple, bell, whatever shape, size or color. Do not discriminate peppers!


Once roasted and peeled, place the peppers in an airtight container and refrigerate. Roasted peppers will last in the fridge for up to 5 days.

Learn how to roast peppers in the oven, on the grill or in a pan on the stove and then look at how to store and use those roasted peppers!

If you want to have your roasted peppers longer, you can also freeze them. Portion out, and freeze them in smaller freezer bags for up to 3 months. To use after freezing – let the peppers thaw for about 30 minutes, they should be good to go!

Another option would be to can roasted peppers. This takes a bit longer, but you can preserve them for a year.

Roast peppers, toasted almond pesto

Simply red: roast peppers and toasted almond pesto.
Simply red: roast peppers and toasted almond pesto. Photograph: Jonathan Lovekin/The Observer

Don’t be tempted to skip the toasting of the almonds, it deepens their flavour immeasurably. The pesto will keep for three or four days in the fridge. If it solidifies, then let it come up to cool room temperature before serving. It makes a rather fine sandwich filling, too.

red peppers 3
garlic 4 cloves
olive oil 1 tbsp

For the pesto:
skinned almonds 100g
garlic 1 small clove
basil 50g
lemon juice 1 tbsp
white wine vinegar 1 tbsp
olive oil 75ml, plus a little extra
parmesan 60g, grated

Set the oven at 200C/gas mark 6. Wipe the peppers, cut them in half lengthways and remove any white cores. Place the peppers cut side down in a roasting tin, together with the whole, unpeeled garlic, trickle with olive oil, then bake for a good 40 minutes, until they have softened and wrinkled. If their skins have blackened then all to the good.

This is the treasure that must never be wasted: the mixture of olive oil, pepper juice and seasoning

Make the pesto: put the almonds in a shallow pan and lightly brown them over a moderate heat, tossing them around the pan from time to time until they are golden and toasted. Don’t let anything distract you – almonds can burn in seconds.

Put the nuts into the bowl of a food processor, then add the peeled clove of garlic and the basil leaves and their stalks. Process to a coarse paste, add the lemon juice and white wine vinegar, then blend in the olive oil, taking care not to reduce the mixture to a smooth paste.

Stir in the grated parmesan and set the paste aside, covered, in a cool place.

Remove the peppers from the oven and let them relax for a few minutes until cool enough to handle. Peel off and discard the skins (they should come away easily). Squeeze the garlic from its skin. Place the skinned peppers on a serving dish, dot with the roasted garlic.

Pour a little more oil into the roasting tin. Stir to mix with the roasting juices, scraping up any deliciousness from the pan, then trickle over the peppers. Serve at room temperature, with a bowl of the toasted almond pesto, stirred at the last minute.

Lentils, peppers and gorgonzola

Serves 3-4
romano peppers 6
olive oil 2 tbsp
red onion 1, medium-sized
white wine vinegar 3 tbsp
lentils small and dark green, such as ‘le Puy’ 150g
parsley a small bunch (20g)
gorgonzola 200g

For the dressing:
basil 25g
parsley 15g
red chilli small and mild
shelled walnuts 50g
olive oil 6 tbsp
lemon juice 3 tbsp

Heat the oven to 200C/gas mark 6. Place the whole peppers in a roasting tin, add the olive oil and 2 tbsp of water and bake for 30-40 minutes until they have collapsed and the skin is black in patches. Remove them from the oven.

Peel and finely slice the onion, put it in a small mixing bowl then cover with the vinegar and set aside for at least 40 minutes. Turn the onion over in the vinegar from time to time to ensure it is evenly marinated.

Boil the lentils in a pan of deep, lightly salted water for 20-25 minutes until tender but with a little bite in them. Drain them in a sieve, put in a bowl then add the drained onion to them.


Peel the skins off the peppers, reserving their roasting juices. Tear the peppers into long, wide strips and place on a serving plate. Add the juices to the lentils. Break the gorgonzola into bite-sized pieces and add to the lentils.

Roughly chop the parsley. If the leaves are small, I like to leave them whole. Make the herb dressing by putting the basil leaves and stems and parsley leaves into a food processor or blender, with the chilli (halved and seeds removed), shelled walnuts, olive oil and a pinch of sea salt, and processing to a coarse green paste. Taste the paste for seasoning and add salt and lemon juice as necessary.

Spoon the lentils and cheese on to the peppers, trickling over any dressing from the bottom of the bowl. Place a spoonful of the herb dressing on top.

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.