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Technique: Roasting Red Peppers

Source of Recipe

From "Ladies' Home Journal, Recipes 2000"


Recipe Introduction

Though they're nothing new to Italians, Spaniards or the French, roasted red bell peppers are one of those up-and-coming ingredients that are making quite a splash in contemporary American cooking. Find them canned or in jars at most supermarkets. Or, roast your own at home. * * *

• HEAT broiler.
Rinse 2 large red bell peppers; drain well on paper towels. Place peppers on a foil-lined cookie sheet.

• BROIL 6 inches from heat 14 to 18 minutes, turning occasionally, until skins are bubbly and evenly charred.

• IMMEDIATELY WRAP foil around peppers.
Let stand 20 to 30 minutes, until peppers are cool enough to handle. Cut peppers lengthwise in half. Cut out stems, seeds and membranes and discard them.

• REMOVE blistered skin from peppers using a sharp knife to gently and slowly pull it off in strips.

(Makes about 1 cup.)


• If you are in a pinch, use one jar (7 ounces) roasted red peppers, drained, for two fresh bell peppers.

• Use roasted peppers as part of an antipasto tray, alongside olives, marinated artichoke hearts and imported meats and cheeses. Or, serve chopped roasted red peppers, sprinkled with fresh herbs, atop toasted French or Italian bread slices for a colorful bruschetta.