How To Make Roasted Red Peppers

In my hunt for a good hummus recipe, I noticed that a common ingredient was roasted red peppers, which is a topping I love on pizza, pasta, or in a Panini. You can buy jars of roasted red peppers, but I’m a fan of homemade anything; it will generally be tastier and healthier than anything you buy in a store. So I thought – roasted red peppers, that should be easy, just pop them in the oven with some seasoning, like roasted potatoes right? All I can say is thank god for Pinterest, Google, and food blogs. Here are 3 ways to get delicious roasted red peppers: Ingredients/Tools:
  • Red peppers
  • Olive oil
  • Tin Foil
  • Tongs
Roasting: Oven Directions:
  1. Line a tray with tin foil and lay peppers on their side.
  2. Bake at 400F for 40 minutes, flipping halfway through. Move onto steaming.
roastedredpepper5 Gas Stovetop Directions:
  1. Wrap your pepper in a double layer of tin foil, sealing tightly.
  2. With your gas stovetop flame at medium, roast for 20-25 minutes, turning with a pair of tongs every 5 minutes.
  3. Squeeze the pepper lightly, if it feels soft it’s ready, if it’s firm, continue to cook for a few more minutes.
  4. Let it cool 20 minutes, then carefully unwrap the foil. Move onto steaming.
Roast-Bell-Peppers-13-640x480 Grill Directions:
  1. Place peppers on an open grill over medium flame, cook for 15-20 minutes, turning with tongs every few minutes until charred and soft. Move onto steaming.
  1. Steam the peppers, placing them on a flat surface, such as a cutting board, and placing an inverted bowl or microwave cover on top. Steam for 15 minutes. This will allow you to peel the skin off more easily.
roastedredpepper3 Peeling/Seeding:
  1. Slice the pepper from top to bottom vertically. Then pull the stem out from the top of the pepper. Use a paper towel to wipe away any remaining loose seeds.
  2. Flip it over to the skin side and peel off the skin, leaving some of the skin on if you want a more charred flavour.
roastedredpepper roastedredpepper2 Add them to whatever dish you’re making, or store in a glass jar with a bit of olive oil in it, and refrigerate. Or you can freeze in plastic Ziploc bags. Sources:

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