Tuesday, February 11, 2014

Roasted Peppers

To roast red, yellow or orange bell peppers (any large pepper), wash peppers, core, seed and cut in half length-wise.

Preheat oven to 400 degrees (may be done on broil, but be careful).  Arrange peppers on foil lined cookie sheet, brushed with olive oil or cooking spray.  If you want to catch any juice that escapes the pepper, turn up the foil ends to catch.

Place cookie sheet about 4 inches from top element and roast for between 40 - 50 minutes @ 400 degrees.  Watch!  Peppers should char and blister.

Remove from oven.  Pick up, and pinch ends of tin foil together to fully encase the peppers.  Let stand for 15 to 20 minutes or until cool enough to handle.  Skins should easily peel away.

Peppers are now ready for whatever you have in mind for them.

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