I LOVE the flavor of roasted red peppers. Not the ones you buy in the jar (I don’t think its the same) but the ones you actually roast yourself. There are several methods you can use but by far I think this is the easiest:
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Turn your oven broiler on high.
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Line a baking sheet with foil, lightly coated with non-stick cooking spray.
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Remove the stem, ribs and seeds from your pepper and cut in fourths. Lay the peppers skin side up on your baking sheet.
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Place the baking sheet with the peppers about 3-4″ away from the broiler.
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Broil for 10-15 minutes. You’re looking for an even black char on the peppers.
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Remove from the over and immediately place them in a plastic container with a lid. Sure you could use a plastic bag but that’s bad for the environment.
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Wait 10 minutes. The steam will loosen the skin from the pepper. Just peel it off and your peppers are ready to eat. Slice them up and put them your pasta dish, on top of a salad, etc.
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Whatever you do, DON’T rinse your peppers. A little black char never hurt anyone and provides more flavor.
What are you waiting for? Get charring!
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About Sarah
Sarah is a healthcare administrator, mother of one spunky 6-year old daughter and a travel blogger living in Wichita, Kansas. Join her as she tackles life in the midwest one to-do list at a time.
