Roasted Red Bell Peppers (A How-To)
Most of the time I look for exciting and unique recipes to share with you all, but sometimes I realize that it is important to bring it back to the basics. I forget to share my tricks of the trade with my readers, which has made me add a new component to Savour the Senses. I am going to begin doing how-to posts occasionally for simple techniques that not everybody may know about.
Today I am going to share my way of roasting red bell peppers. Once you know how to roast your own, you will never have to buy those expensive jarred ones again! I think that my way is much easier than the other techniques I have heard of or tried. My technique leaves less of a mess a and doesn’t involve open flames. These roasted peppers are great to freeze for later use too. I would love to hear your thoughts or other techniques!
- Red Bell Peppers!
- Preheat your oven broiler and place a rack on the highest level.
- Cut the tops off all of the peppers, then cut each in half through the stem.
- Remove the seeds and veins before roasting.
- Wrap a baking sheet in foil, then place the pepper halves skin side up on the foil.
- Broil until skins are completely black.
- Place the peppers in a zip-lock bag and seal to steam (about 5 minutes).
- Remove the peppers from the bag and peel away the skin.
- Freeze for later use or refrigerate for use.
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Categories: Culinary 101, Recipes, Vegetables
2 comments
Jenny, your method is a lot faster than the usual oven roasted way. Nice of you to share your tips and techniques — much appreciated!
Sprouts has beautiful red peppers on sale this week 3 for $1, they will be roasted this afternoon!