Roasted Red Bell Peppers

AuthorKaylaCategory
Rating

I love roasted red bell peppers. I really do. They have a zestiness that you can't really replicate with anything else. They're actually very easy to make, and are healthier for you than buying them. They will have less sodium and other preservatives in them.

Yields6 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 2 red bell pepper
  cup olive oil

1

Easiest thing to do is to get your flame going, whether that be a grill, gas burner, campfire - whatever. Do not do anything to the peppers (other than removing stickers the store puts on them). You are going to want to put them on the flame whole.

What I do is I grab my peppers and grease them up with olive oil. If you don't like olive oil, just use something with a high smoke point to prevent a grease fire. You don't want that responsibility. Olive oil has a smoke point of 410 degrees Fahrenheit, so try and be at or over that. I really recommend Olive oil though to keep the Mediterranean flavor cohesive.

2

Once the girls are all greased up for the fire, you just put them over the flame and cover them. You want to get each side looking charred, but not burnt.

3

As each side gets charred up, just rotate, until the pepper is charred on each side. Once you have flimsy peppers that are charred on all sides, take them off the flame.

4

Make sure you are collecting your peppers in a pan of some kind to collect the liquid that will drip out of the peppers. You're going to want that.

5

At this point, you've collected your peppers from the fire and they have cooled. Now you need to peel your peppers. I use my hands, which is the most delicate way to do it, but do whatever you think is best, tongs, a fork, etc.

If you've burnt your peppers you will probably notice at this point, parts of the pepper are breaking off and crumbling. It happens, you can't exactly control evenness when cooking over an open flame. Just peel it off and salvage as much of the pepper as you can. I put my skins and seeds in a bowl.

Red peppers

6

Once you have the whole pepper peeled, and all the liquid and seeds and innards have been removed, you simply slice your peppers into strips, and then you are good to go! You can also cut across again to make little chunks of peppers instead of strips. Keep them whole if you want. You are the boss. You know what you like.

Ingredients

 2 red bell pepper
  cup olive oil

Directions

1

Easiest thing to do is to get your flame going, whether that be a grill, gas burner, campfire - whatever. Do not do anything to the peppers (other than removing stickers the store puts on them). You are going to want to put them on the flame whole.

What I do is I grab my peppers and grease them up with olive oil. If you don't like olive oil, just use something with a high smoke point to prevent a grease fire. You don't want that responsibility. Olive oil has a smoke point of 410 degrees Fahrenheit, so try and be at or over that. I really recommend Olive oil though to keep the Mediterranean flavor cohesive.

2

Once the girls are all greased up for the fire, you just put them over the flame and cover them. You want to get each side looking charred, but not burnt.

3

As each side gets charred up, just rotate, until the pepper is charred on each side. Once you have flimsy peppers that are charred on all sides, take them off the flame.

4

Make sure you are collecting your peppers in a pan of some kind to collect the liquid that will drip out of the peppers. You're going to want that.

5

At this point, you've collected your peppers from the fire and they have cooled. Now you need to peel your peppers. I use my hands, which is the most delicate way to do it, but do whatever you think is best, tongs, a fork, etc.

If you've burnt your peppers you will probably notice at this point, parts of the pepper are breaking off and crumbling. It happens, you can't exactly control evenness when cooking over an open flame. Just peel it off and salvage as much of the pepper as you can. I put my skins and seeds in a bowl.

Red peppers

6

Once you have the whole pepper peeled, and all the liquid and seeds and innards have been removed, you simply slice your peppers into strips, and then you are good to go! You can also cut across again to make little chunks of peppers instead of strips. Keep them whole if you want. You are the boss. You know what you like.

Roasted Red Bell Peppers

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