Prep 2 mins
Cook 15 mins
Why buy jar roasted peppers when you can have the flavor of fresh peppers. Roasted peppers are versatile and can be served in a variety of dishes. Try them with broiled or grilled poultry, beef or fish. Chop them and mix with garlic, tomatoes and basil, spreading over slices of toasted sourdough bread for a quick bruschetta. The possibilities are endless!
- Begin by washing and drying the peppers.
- To roast two or more at a time, the oven is easiest. Place on a rack in a broiler pan or baking sheet about 2-inches from the heat.
- Leave under the broiler until they blacken and blister, turning from side to side to roast evenly. (This can take from 15 to 25 minutes). They are done when completely charred on all sides.
- Remove from broiler and place peppers in a brown paper bag; close tightly for about 15 minutes or until cool enough to handle.
- Remove peppers and peel off the skin using your fingers or the back of a knife.
- Remove stem and seeds.
- To roast on a barbecue grill or gas burner, place the pepper on a long handled fork or hold with tongs as close to the heat as possible.
- Rotate from sisde to side to roast evenly and proceed as above, cooking and turning as the skin blackens.
- To roast cut-up peppers, wash and seed peppers, cut into quarters and place skin side up on a rack in a broiler pan or baking sheet. Proceed as above.
Thank you so much for helping a struggling wanna be cook. I will use this tonight on a fancy sandwich recipe I found that calls for roasted peppers. Again, thanks for the post.