Smoky, tender roasted red bell peppers that make a great addition to salads, sandwiches and pasta dishes
The best part is they are very easy to make and a lot less expensive than buying the jarred versions in a store
You can roast peppers in many different ways such as right on the burner of your stovetop, on the grill or even in the oven on a sheet pan
We are going to show all three
No matter the method, the results will be the same
Delicious!
The first method is to simply place the peppers on a gas burner over medium heat
You want the flames just touching the skin
As the skin starts to blister turn the peppers using tongs
Repeat until all sides are blackened
Don’t be alarmed at the char as we will be removing the skin
This process is needed to give the pepper that roasted smoky flavor we are looking for
The only difference roasting on the grill is that the flames aren’t in direct contact with the pepper so this method takes a little more time
Place the peppers over direct high heat
Turn the peppers until you get the skin blistered
Now the oven method is slightly different
We are going to cut the pepper in half and removed the seeds and ribs
By cutting the pepper, we can blister all of the pepper at once
Line a sheet pan with foil and place the pepper halves cut side down on the foil
Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered
No matter what method you choose the next step is to place the peppers into a bowl while they are still hot
Cover the peppers with plastic wrap and let them stand at least 10 minutes
Why cover the peppers with plastic wrap and let stand?
The heat from the peppers will release as they cool but will be trapped in the bowl as steam
This steam will help loosen the skin from the flesh of the pepper
After the peppers have steamed for a bit remove them to a workstation
You can now start peeling the skin from the peppers using your fingers
A paper towel works well too
Perfect
Now that the skins has been removed let’s go ahead and cut the pepper in half
Remove the seeds and ribs and discard
Repeat with the other pepper
You can cut or slice these in any form depending on the application
We prefer larger slices for sandwiches, burgers etc. and thinner slices for salads, pasta or cheese and crackers
All that I can say is that any way you use these tasty roasted peppers, they will enhance your dish!
Enjoy!!!
Simply Sundays! ~ Roasted Red Bell Peppers
Ingredients
Red bell peppers
Directions
For stove top burners
Place the pepper on a gas burner over medium heat. You want the flames just touching the skin. As the skin starts to blister turn the peppers using tongs. Repeat until all sides are blackened. Don’t be alarmed at the char as we will be removing the skin. This process is needed to give the pepper that roasted smoky flavor we are looking for
For the grill
Place the peppers over direct high heat. Turn the peppers until you get the skin blistered
For the oven
Cut the pepper in half and removed the seeds and ribs. Line a sheet pan with foil and place the pepper halves cut side down on the foil. Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered
Next step regardless of cooking methods
Place the peppers while they are still hot into a bowl. Cover the peppers with plastic wrap and let them stand at least 10 minutes. This steam will help loosen the skin from the flesh of the pepper. After the peppers have steamed for a bit remove them to a workstation
Start peeling the skin from the peppers using your fingers. A paper towel works well too. Now that the skins has been removed cut the pepper in half. Remove the seeds and ribs and discard. Repeat with remaining pepper and slice for your desired serving
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
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