Roasted Peppers

Roasted Red and Yellow Bell Peppers, skinned

Peppers, any variety.
Olive Oil


  • Using a basting brush, lightly coat the Peppers in Olive Oil.
  • Roasting:
    • Open Flame – Stove Top or Grill:
      • Using tongs, clasp the Pepper and slowly rotate over the flame, allowing the skin to blacken. As a side blackens, rotate to a non-blackened area.
    • Broiler:
      • Remove Stems and Seeds, and break down the Peppers into “flat” pieces. Arrange on a baking sheet, skin-side up, and broil for 5-7 minutes, or until the skin blisters and blackens.
  • Place in a bowl and cover with plastic wrap, leaving to sit for 15 minutes.
  • Peel the burnt skin off and remove any remaining stems or seeds with a paring knife.

NOTES: This is more of an ingredient supplement than a dish.  You can pretty much roast any pepper you like. The bigger the pepper, the longer it takes, and the more likely you need to break down for broiling. You can store Roasted Peppers in Olive Oil in Jars for quite a while, though I doubt they’ll not get eaten before then.  Keep in mind while roasting over an open flame, the pepper skin can pop.  Additionally, uninsulated tongs can become VERY hot. Be Careful.

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4 CommentsLeave a comment

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