This simple method of roasting peppers can be done with any broiler and with any pepper, be it red or green, sweet or spicy.
Cut peppers in half lengthwise, then remove the stem, seeds, and the white membrane. Flatten pepper halves by squashing them with the palm of your hand onto a flat surface. Particularly bumpy or deeply ridged peppers may require that you cut off and remove the pointed (non stem) end as well to flatten the pepper.
Lay peppers skin-side-up on a foiled-lined baking sheet and broil, 4 to 6 inches away from the heat source, until blackened all over, 5 to 10 minutes. Watch carefully and rotate pan as needed to blacken as evenly as possible.
Remove from oven, then pull up edges of foil and envelop broiled peppers. Seal and let sit at least 15 minutes and up to 1 hour to soften the peppers.
Unwrap foil around peppers. Pull off and discard skins. The skins should slip right off in whole (or practically whole) pieces.
Roasted peppers can be used in recipes or frozen in air-tight containers or resealable plastic bags for future use. Roasted sweet bell peppers can be sprinkled with olive oil and salt for a simple appetizer or side dish.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
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