Our farm share recently provided us with a TON of peppers that they wanted to pick before the first frost. I ended up cutting and freezing most of them, but I decided to try roasting a few, too. This was my first attempt and it was pretty easy to do, but rather time consuming from start to finish. The best part for me was picking off the skins after the peppers had cooled down. My husband loves to get on me about always picking at things, like my cuticles or grosser things that we don’t need to get into right now. So it only makes sense that I’d find picking off pepper skins enjoyable. Can you say weirdo?!
Roasted Red Pepper and Gorgonzola Dip
- 3 red carmen peppers, halved with stems and seeds removed
- 2 ounces of gorgonzola cheese
- 1/4 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
- 1/2 cup plain greek yogurt
- handful of fresh oregano
- salt and pepper to taste
Place peppers, cut side down, on a foil-lined broiler pan. Set broiler setting to high and place peppers under heat for 5 minutes. Remove from broiler when the skins are bubbly and charred. While hot, carefully place peppers in a ziplock bag, seal and set aside for 20 minutes. When cool, remove as much of the skins as you can from the peppers. They should easily ‘pinch’ off, but if they don’t that’s ok. Chop the peppers into smaller pieces and place in the bowl of a food processer with remaining ingredients. Pulse until almost smooth. This can be served hot or cold. If serving warm, place mixture in an oven safe dish and bake for 20 minutes at 400 degrees or until bubbly.