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Since the pepper is sliced and cleaned before roasting, this method is much neater and easier than roasting a whole pepper. Also, you are able to lay the pepper sides flat, eliminating the need to turn the pepper during roasting.
- Preheat broiler to high. Wash a red, orange or yellow pepper. Slice the top off the pepper and then slice the pepper in half lengthwise. Clean the seeds and membrane out, and flatten the pepper with the palm of your hand against a cutting board. Place the two sides and the top of the pepper directly on your oven rack skin side up, and broil until the pepper is dark and well blistered. The time for this will vary depending on your oven temperature and the distance of the pepper from the flame. After the pepper is cooked, place it into a paper bag and seal for 15 minutes. After 15 minutes, take a sharp knife and remove the blistered skin. The pepper is now ready to use in your favorite recipes.