Here's a unique recipe for perfectly roasted and peeled peppers or chilies. They are broiled or grilled on the barbecue to char them, then left in a paper bag to steam, which makes peeling them easier. Although you may think this is tedious the first time you try it, you'll find it actually takes little time, and the delicious results are well worth the effort. Keep the peppers covered with oil if you are preparing them in advance. They can he added to many recipes and are also excellent served alone, dressed with a light vinaigrette. If serving sweet peppers alone, place them in a serving dish and pour the dressing over them. Sprinkle with chopped fresh basil and decorate with small Niçoise olives. Serve at room temperature or slightly chilled.


  • Red, yellow, or purple sweet peppers or Anaheim or poblano chilies.


1. Preheat the broiler, or prepare a barbecue for medium-high-heat grilling.

2. Place the peppers or chilies on a broiler pan or on the grill about 6 inches from the heat, grail or grill until blackened on all sides. Use tongs to turn the peppers or chilies to blacken evenly.

3. Transfer the peppers or chilies to a paper bag, close tightly, and let stand for 10 minutes.

4. Remove the peppers or chilies from the bag, drain, and peel off the skins. Make a slit in each pepper or chile and open it up. Remove the core, stem, seeds, and ribs. When working with chilies, always wear rubber gloves and wash the cutting surface and knife immediately afterward.

5. With a sharp knife or pizza wheel, cut the peppers or chilies as directed in individual recipes.

Advanced preparation: This may be prepared 5 days in advance and refrigerated. Remove from the refrigerator 30 minutes before using.

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Submitted 8/15/07.
Source: The Taste of Summer
Submitted By: b smith

Roasted sweet peppers or chilies