How-To: Roasted Peppers (Bell, Jalapeno, etc)

Hey there – for the next recipe I will be posting you need roasted peppers, so I am going to explain how to make them in a way that is super-easy and can be done in nearly any kitchen.

Preheat your oven to 400 degrees, set on “Broil”.
Chop your pepper in half, from bottom to top.  Do not worry about taking out the seeds or ‘ribs’ of the pepper – those will come out easier a little later.
Place the pepper halves on a baking sheet so that the outside of the pepper is facing up, and then place the tray in the oven on the top rack.  Let cook for 10-15 minutes, or until the skin of the pepper is blackened.
Remove the tray from the oven, and place the peppers in a sturdy (preferably oven-safe) bowl, then cover tightly with plastic wrap.  The heat from the peppers should make the plastic wrap shrink a bit almost immediately, sealing the bowl nice and tight.
Leave the bowl for 30 minutes, then one at a time take the pepper halves and hold them under cold, running water while rubbing the blackened skin.  The crisped parts of the skin, as well as the ribs and seeds inside the pepper, should all come off easily, leaving nothing but a soft but firm pepper ready for cooking with!

 

These peppers are amazing on pizza once they’re chopped up a bit, and they also work beautifully as a crostini topping, either alone or with a bit of goat cheese.

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