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Roasted Red Bell Peppers (A How-To)

September 25, 2012

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!

Print Recipe

Roasted Red Bell Peppers (A How-To)

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Technique

Ingredients

  • Red Bell Peppers!

Instructions

  • 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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Tags: easy, homemade, how to, recipe, red peppers, roasted

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