Roasted peppers are peppers which have been charred over an open flame or under the broiler, then peeled. Red bell peppers are especially good roasted.
Time Required: 30 minutes
- Cut whole peppers in halves or quarters; remove seeds and membranes.
- Place peppers on a baking sheet, skin side up.
- Place the baking sheet on a rack in the oven, about 4 inches from the broiling unit.
- Broil until skins are blackened.
- Immediately transfer the peppers to a plastic or paper bag; seal and let stand for 15 to 20 minutes. The steam within the bag will help to loosen the skins.
- Remove from the bag. When cool enough to handle, remove peel with hands or a knife.
- Place the peppers in a screw top jar; cover with olive oil. Store in the refrigerator for up to 1 week.
- Tiny charred bits of skin are normal on roasted peppers, but you can scrape off stubborn pieces with a vegetable peeler.
- You can use roasted red peppers in a variety of dishes, such as dips, soups, casseroles, and pasta sauces.
What You Need
- Halved peppers, seeded
- Baking sheet
- Plastic bag
- Small knife