Roasted Red Peppers

Course : Vegetables
Serves: 1
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Ingredients:

---None
 

Preparation / Directions:

This is a good way to prepare roasted red peppers in bulk. Prepare these during the summer when red bell peppers are relatively cheap. You can easily use irregularily shaped peppers that are sometimes available at reduced prices. Four or five peppers make an easily handled batch with most broiler pans. Preheat the broiler and position the rack to its highest level. Core the peppers and quarter them lengthwise. Trim out the membranes and any remaining seeds from the peppers. Line the quarters up on the rack of a broiler pan with one cut side down and the other vertical. Some sections may not stand up; lay those down flat. Slide the broiler pan under the broiler element. The peppers should just clear the element. Adjust the rack if necessary. Broil the peppers until the tops of the of the peppers are extensively blackened and blistered. The time for this will vary considerably depending upon your oven. Remove the pan and turn the pepper quarters so that the other cut edge is down. Leave the flat sections where they are. Return the pan to the oven and broil until the tops of the peppers blacken and blister. This will go faster than the first side, so watch carefully. You may need to remove some of sections before the rest finish. Scrape the pepper sections into a peper bag and fold the top to seal it. Let the peppers cool to room temperature -- about 20 minutes. Remove the sections from the bag, peel the skin from them and lay them flat on a baking sheet. Freeze the peppers on the sheet. When the peppers are solid, release them with a spatula and bag them and store in the freezer. Thaw and use the sections like canned roasted peppers.


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