Cheesy Roasted Red Pepper Skillet Soda Bread

If you’re roasting your own bell pepper, like I did, turn the burner on your stove to medium, place the pepper on the flame and rotate it until it’s charred on all sides. You can use a long fork or tongs to move it around. Remove it from the heat and set it on a plate. Let it cool and then peel away the blackened skin (it doesn’t have to be perfect) then seed it and cut into small pieces. Or if you are using a pepper from a jar, dice it. Set aside.

Preheat the oven to 400 F and grease a 9″ cast iron skillet.

Add the flour, baking powder, salt, baking soda, black pepper, oregano and butter to a large bowl and use a pastry cutter or fork to incorporate the butter. The mixture should resemble coarse crumbs.

In a separate bowl, whisk together the eggs and buttermilk and add it to the flour mixture. Combine the dough, using a large spoon or spatula until it’s almost incorporated. Add the diced roasted pepper and cheese and finish mixing.

Knead the dough with your hands for a few minutes until it comes together then transfer it to the skillet. Using the back of a knife, score the bread into fourths to help prevent it from bubbling up in the center. Bake for 30-35 minutes or until the bread is a light golden brown. Serve warm.