Basic Roasted Bell Peppers Recipe
By
Amy Wisniewski
Difficulty: Easy |
Total Time:
|
Makes:
About 1 cup
Roasted bell peppers make a great addition to pizzas and sandwiches. Instead of placing the peppers directly under the broiler, we give them a little room by setting them in the middle of the oven. This extra distance allows them to roast a bit before their skins blister.
Game plan: The roasted peppers can be stored for up to 4 days before using.
INGREDIENTS
- 2 medium bell peppers, washed and dried thoroughly
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- Heat the broiler to high and arrange a rack in the upper third of the oven. Place the bell peppers directly on the rack. Roast, turning occasionally, until they blacken and blister on all sides, about 20 minutes.
- Remove the peppers from the oven and place in a heatproof bowl. Cover tightly with plastic wrap or a baking sheet and let sit for about 30 minutes.
- When the peppers are cool enough to handle, remove their skins and slice them open. Remove the seeds and membranes and discard. Slice the peppers into 1/2-inch-thick strips and season with salt and pepper. If not using immediately, refrigerate for up to 4 days in an airtight container.
Can you take this a step further and preserve them in hot olive oil? I've never done any preserving before, but I grew mini sweet red peppers this year, and have a bunch that I want to can. I've been told that I can heat the olive oil, pour it over the roasted peppers and herbs, and seal the bell jar, and that the jar will seal itself as the oil cools. Anybody?
You can also make peeling easier by rubbing the charred skin off under running water.
Simplify the task by first cutting a slice off the top and bottom of the pepper, so you have a "cylinder." Remove the seeds. Cut through so the entire pepper is one whole strip. Flatten it with your hand. Place skin side up on a foil-lined cookie pan. Roast on the top rack of the broiler about 5 minutes. Turn pan 180 degrees and roast about 3-4 minutes longer, or until the skin is black and...+READ
Simplify the task by first cutting a slice off the top and bottom of the pepper, so you have a "cylinder." Remove the seeds. Cut through so the entire pepper is one whole strip. Flatten it with your hand. Place skin side up on a foil-lined cookie pan. Roast on the top rack of the broiler about 5 minutes. Turn pan 180 degrees and roast about 3-4 minutes longer, or until the skin is black and blistered. Follow steaming directions and remove skins.-COLLAPSE