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!

Roasted Red Bell Peppers (A How-To)
Recipe type: Technique
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Red Bell Peppers!
Instructions
  1. Preheat your oven broiler and place a rack on the highest level.
  2. Cut the tops off all of the peppers, then cut each in half through the stem.
  3. Remove the seeds and veins before roasting.
  4. Wrap a baking sheet in foil, then place the pepper halves skin side up on the foil.
  5. Broil until skins are completely black.
  6. Place the peppers in a zip-lock bag and seal to steam (about 5 minutes).
  7. Remove the peppers from the bag and peel away the skin.
  8. Freeze for later use or refrigerate for use.

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2 Responses to Roasted Red Bell Peppers (A How-To)

  1. Kimby says:

    Jenny, your method is a lot faster than the usual oven roasted way. Nice of you to share your tips and techniques — much appreciated!

  2. Bridget Slattery says:

    Sprouts has beautiful red peppers on sale this week 3 for $1, they will be roasted this afternoon!

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