Learn how to easily and expertly roast your own red bell peppers. Buy (typically expensive) red bell peppers when they are on sale, roast them all and store them in the fridge or freezer for use throughout the month. You’ll never need to buy an expensive jar of preserved peppers again and the best part is that they add a great flavor element to anything from soups to salads to dips!
- Red bell peppers, any quantity
- Preheat oven to a low broil.
- Rinse red bell peppers.
- Place bell peppers whole on a baking sheet lined with aluminum foil.
- Place peppers under the broiler until blackened slightly.
- After about 30 minutes they should be cooked, softened and the skin should be blistered and blackened on top.
- Remove from the oven and being careful not to touch pan, wrap peppers in foil and crimp the top so as to retain the steam.
- This process will help separate the skin from the flesh and make peeling easier.
- Wait until peppers are cooled, remove the stems then peel as much skin as you can.
- Discard the skins and stems and leave peppers whole until ready to use.
- The peppers can be cut into strips for salad or quiches, diced for pimento cheese or pureed in soups, dips and aioli.