• 8 red bell peppers


To keep the kitchen cool in hot weather, char the peppers over an outdoor grill. Temperature control is easiest with a gas range, and if you're careful, you can keep two burners going at once. When you're preparing a large number of peppers, oven-roasting is the most convenient method.
Here's how to roast bell peppers. You'll need eight red bell peppers.
Cut away stems, leaving peppers whole. Wash peppers, discarding any seeds. Pat dry.
To char on grill: Prepare hot charcoal fire. Place peppers on oiled grill over hot coals, turning often to lightly char the outside uniformly. To prepare on a gas range: Turn stovetop burner to high and char pepper directly on burner grate, turning pepper often with long tongs. To char in oven: Preheat oven to 500 degrees. Place peppers stem-end down on baking sheet. Roast until uniformly charred (8 to 10 minutes).
When peppers are uniformly charred, immediately remove from heat and place in a heavy-duty brown paper bag, close tightly and secure with clothespins or rubber band. Let peppers steam in bag for 10 minutes.
Open bag and empty peppers onto work surface. When peppers are cool enough to handle, peel off charred skin and discard, using a knife to scrape off bits that adhere. It is not necessary to peel away all the skin. Place peeled peppers in a glass or ceramic bowl to collect any juices that exude as the peppers cool.
To store, drizzle peppers liberally with additional olive oil, cover, and refrigerate for up to 1 week or place in airtight containers and freeze for up to 2 months.

Makes about 4 cups roasted peppers.

Print this recipe

Submitted 6/13/05.
Source: Annette Gouch, Primary Color
Submitted By: Marlen
Roasted bell peppers