Roasted Red Peppers That Never Burn The Easiest Slow Cooker Recipe


At home we make roasted peppers at least once a week or every ten days, they are very versatile, healthy, and they solve us for dinners, food accompaniments and they are used for empanadas and to make original salads on any occasion. But we prefer to make them in the slow cooker because to roast in the oven you have to be very careful so that they do not burn.

Like all the recipes that I followed for Crock Pot, they offered me the opportunity to make only 3 peppers, 4 if they were very small, I have devised a different way to make them and it is perfect. I can make up to seven peppers in one batch so I have ** salad for a long time. ** Also perfect for batch cooking. In addition, after cooking the skin removal process is cleaner and easier. The meat is juicy and the flavor is very concentrated. I tell you my way of making them.


For 8 people
  • Red pepper 6
  • Garlic cloves 3
  • Extra virgin olive oil 35 ml

How to Make Roasted Red Peppers in the Crockpot

Difficulty: Easy
  • Total time 4 h 5 min
  • Elaboration 5m
  • Cooking 4 h

Cut the peppers in half and clean well by removing the seeds. Place in the Crock Pot as if they were layers, placing the halves one on top of the other, drizzling each layer with olive oil. Add the three cloves of garlic, peeled or unpeeled, to give it a touch of flavor (if you don't have it, you don't need it). If you want, you can add a pinch of salt. Set the slow cooker for four hours on high heat.

Once the cooking is finished, the skin of the peppers must be carefully removed. I do it with bamboo wood tweezers so as not to burn myself.

Then they are left to cool and are stored in the fridge to be removed as we need them.

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