Filed under: Food and Recipes | Tags: bell peppers, ratatouille, roasted peppers
We love bell peppers around here.
Think I’m joking? I’m not. A little bell pepper goes in about everything we cook. Salads, tacos, soups, and just about anything that requires an onion to sauté off has a little bell pepper thrown in. They are such a versatile ingredient, and we absolutely love their mild flavor and crisp texture. During the summer, they are at their peak season, and a perfect time to be enjoyed.
One of my favorite ways of cooking a bell pepper is by roasting it. They make the house smell fabulous, and their sweet, smoky taste add depth of flavor to your cooking. Sure, you can buy the jar kind, but roasting your own pepper takes a short amount of time, and you can have a big batch on hand for just about anything.
Little effort, but a big payoff. What could be better?
Roasted Bell Peppers
1 package multicolor peppers, or any pepper variety of your choosing
1 tsp olive oil
Salt and pepper
1. Preheat your broiler to high.
2. Wash and dry your peppers, and slice off the cheeks off of the peppers.
3. In a large bowl, toss pepper pieces with olive oil and seasoning.
4. Place peppers skin side up on a baking sheet. Place under the broiler, and broil until the skin of the pepper is beginning to bubble, blister slightly, and turn black. Will take around 5 to 10 minutes, depending on the strength of your oven.
5. Remove, place in a bowl, and cover the bowl with plastic wrap. Allow the peppers to steam about 15 minutes. Peel and discard skins off of the peppers. Do not rinse the peppers to get the skins off, you’ll remove flavor. Just wait until cool enough to handle.
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