Today we’re rolling out our next video from Chef Richard Bradford, creator of the recipes in The Whole30 and owner of Whole30 Approved Pre-Made Paleo. (Missed our other #AskChefRichard videos/Q&As/recipes? Check them out here!) Today, Chef Richard will be demonstrating roasting techniques for Bell Peppers, as outlined on page 167 of The Whole30. And as a bonus, Chef Richard is also answering your Bell Pepper FAQs and sharing a delicious Whole30-compatible recipe. (See below for how to submit your Whole30-related food, cooking, or grocery shopping question to Chef Richard!)
Roasted Bell Peppers, from The Whole30
All About Peppers, with Chef Richard
I cut up peppers as part of my food prep for the week, but they get soggy the longer they’re cut and stored. Do you have any tips for this? Cut your peppers, then wrap them in a damp paper towel and store in a plastic resealable bag (squeezing all the air out) or Tupperware container in the refrigerator. This helps them retain the crispness that you find with freshly cut peppers. Bell peppers are typically sweet and mild, but other types of peppers really range in terms of heat. Some jalapeños are just mild, and others are almost too hot to eat! Is there a way to tell the difference? You will notice (generally speaking) that hotter jalapeños are not smooth and shiny, they have a progression of lines and get darker in color. The lines come with age, so they actually get hotter if you let them sit. Try piquillo peppers or shishito peppers for a more mild “bite,” although beware; some shishitos still pack a punch! (Think of it like taste-bud roulette.) How can I use roasted bell peppers in my meals? Roasted bell pepper halves make a great serving “dish” for pulled pork, buffalo chicken, ground beef, or an egg scramble. You can also include roasted peppers in your frittata, or on top of a roasted vegetable salad. (Try roasting butternut squash, bell peppers, and green beans, then topping baby spinach or kale with your roasted veggies, walnuts or pecans, roasted chicken, and the Balsamic Vinaigrette from The Whole30.) Do you have any tips for incorporating more veggies into my breakfast? Roasted bell peppers are a great for breakfast; see the recipe below for one idea. Another way I get more veggies into my breakfast is to wilt spinach or other leafy greens with some protein, onions, and sweet potatoes. Plan ahead by making a big vegetable dish for dinner. The next morning, eat the leftovers scrambled in with your eggs or mixed in with sausage, chicken sausage, or roasted chicken as a quick, healthy breakfast. 
Recipe: Roasted Bell Pepper Breakfast Skillet
Ingredients 2 tablespoons cooking fat (ghee, coconut oil, or extra-virgin olive oil) ¼ cup white onion, finely chopped 1 cup sweet potatoes or Yukon gold potatoes, small dice 1 cup roasted bell pepper pieces (see video above) 3/4 lb of fresh sausage, casing removed 2 cups greens (spinach, kale or chard), chopped ¼ teaspoon salt and pepper 2 whole eggs, beaten PREHEAT your pan over medium heat. Add cooking fat and let it coat the bottom of the pan. ADD onions to the pan and sauté until translucent. Next, add potatoes and sauté until fork tender. Finally, add the roasted bell pepper pieces and cook 1-2 minutes, or until they are warmed through. ADD fresh sausage to the pan, allowing it to crumble apart, and combine it with the vegetables. Sauté until thoroughly cooked, about 2-3 minutes. ADD greens to the pan and allow them to wilt, about 30 seconds. Season the mixture with salt and pepper. ADD eggs to vegetable mixture, stirring quickly as they cook. Scrape the bottom and sides of pan to prevent burning as moisture begins to evaporate. Remove from heat when eggs are cooked through and fluffy, about 2-3 minutes. Serve immediately.
#AskChefRichard
Have a food or cooking question for Chef Richard? Find him on Twitter, Instagram and Facebook, and use the hashtag #AskChefRichard. Don’t want to roast bell peppers but still want Chef Richard’s tasty cooking? Visit Pre-Made Paleo to have his Whole30 compatible meals shipped straight to your door.
Chef Richard Bradford began his culinary career in Atlanta restaurants before studying at the prestigious Culinary Institute of America in Hyde Park, NY. Upon graduation in 2004, he returned to Atlanta to launch RSB Catering. After seven successful years, he sold the catering business and formed RSB Foods to develop Pre-Made Paleo, a nationally-distributed line of gourmet prepared meals following the Whole30 program. He is now based in Dallas, TX. Recipe image from droolworthydaily.com.
