Cooking tips for the caring cook.
Roasting brings out the sweet flavor of bell peppers and tames the heat of spicy peppers.
- To roast peppers broil whole peppers with tops 5 inches from heat, turning occasionally, until skin is blistered and evenly browned but not burned.
- Place peppers in a plastic bag, close, and let stand 20 minutes. Peel skin from peppers.
- Keep in mind that the green peppers will soften after freezing. To eliminate this effect, saute the peppers when you are re-heating foods.
Roasted peppers can be filled with a huge variety of fillings. Examples: rich blue cheese filling, spiced bulgur wheat, goat cheese filling, rice mixed with seasonings of choice, chickpea salad, chili - use your imagination! They are also great on anything from pizza to salad.
Oven Roasted Bell Peppers Recipe
8 large ripe bell peppers, any color
1/2 cup olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
Preheat the oven to 450 degrees. Place the peppers in a large bowl, add the olive oil, and mix. Season with salt and pepper, and mix again, coating all sides with oil and seasoning. Place the peppers in a large roasting pan, and pour any excess oil and seasoning in the bowl on top of the peppers. Set the bowl aside. Roast the peppers until their skins start to blister, then turn them over. When the peppers are dark and blistered on all sides (about 25 to 30 minutes, depending on how thick the peppers are), remove them from the oven.
Return the peppers to the bowl, along with any liquid in the roasting pan. Cover the bowl tightly with plastic wrap and place in a cool area. While they cool, the peppers will shrink and, if the seal is airtight, the plastic will pull into the center of the bowl like a tight drum. This will help pull skin away from the wall of the pepper. Let cool for about 45 to 60 minutes, and the peppers will be ready to peel.
Working over the bowl, gently remove and discard the stem of 1 pepper, taking as many seeds as possible with it. Pour any liquid inside the pepper back into the bowl. Peel and discard the skin, and return the pepper to the bowl. Repeat with remaining peppers. When the peppers are completely peeled, shake off any seeds or remaining skin. When peppers have cooled, place them in a glass or plastic storage container, and strain all liquid into the container. Cover and refrigerate with the peppers whole. Use as specified in recipes or as a condiment. They will keep for a couple of weeks.
Roasted peppers are a good source of vitamins A and C.