Roasted Red Peppers

Photo by Ruth G.
Adapted from subzero-wolf.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from subzero-wolf.com

Ingredients

  • Red peppers, washed, dried

Directions

Position oven rack to rack position 1. Remove all other racks. Place peppers in 13x9-inch pan or jelly roll pan and place in the middle of the rack. Close the oven. Touch or turn oven to CONVECTION BROIL 1. Broil 15 minutes, and then check every five minutes until pepper skin is mostly darkened and is showing some blistering/bubbling. Using tongs, turn the peppers to expose unroasted side. Repeat until all sides are roasted. Remove pan from the oven, uncover, and let the peppers cool to room temperature. Working over the pan, peel and seed peppers. With each pepper, begin by breaking the bottom open and working one section at a time. Place skin and seeds in strainer. Place cleaned pepper flesh in a bowl. Place the strainer over the bowl with peppers. Scrape skin, seeds and liquid the process has left behind into the strainer and let drain. This liquid will help store the peppers. Cover and store for up to a week in the Sub-Zero refrigerator. Peppers can also be frozen in the liquid. The extra liquid may also be added to pasta sauces, dressings, etc.

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