How to: Roast Peppers

Roasted Red Peppers

While roasted peppers are easily found in stores and are great in a pinch, if you find fresh peppers at a decent price, it is more cost-effective and healthy to prepare them yourself. They will also taste fresher – and there is no substitute for that!

Turn on the broiler in your oven and set a rack 4 to 5″ below. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place in the oven and broil 8 – 12 minutes or until the skin is mostly blackened and blistered (keep an eye on it – broilers work fast!).

Roasted Red Peppers-2The more blistered the better! The skins will peel much easier.

Use tongs to transfer the peppers into a zip-top plastic bag (and seal), or a paper lunch bag (and fold over); let stand 10 minutes. This process will loosen the skin.

Roasted Red Peppers-3Peel off skins and chop or slice the peppers as you need them for your recipe.

Roasted Red Peppers-5You can use this method with any pepper you would like; red bell peppers are the most common in popular recipes.

Roasted Red Peppers-4

 

And pin this bad boy for reference:How to Make Roasted Red Peppers by My Utensil Crock

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