Bell peppers, better known as capsicums here is really yummy. There is no room for doubts of its superiority because Chairman Kaga himself chose to bite into one at the opening scenes of Iron Chef. Then he smiled and began to laugh manically but that’s another story.
I roasted bell peppers on my gas stove the other day. It was great. Here’s how I did it:
1 – Have bell pepper. I chose red as it’s sweeter. Yellow works too. Green may be slightly bitter. Have gas stove. If your pan stand is not long enough to hold the fruit, then use a steel mesh like me.
Turn the fire to medium high, place bell pepper on top of pan stand/ steel mesh. Let the open flames char the fruit until it’s blackened. Use tongs to turn it to the other side, until all sides are blackened. Should be done between 7 and 10 mins.
2 – Remove the fruit into a clear plastic bag, close it and leave to steam inside for 15 mins.
3 – Use the plastic to help slide off most of the charred skin. Remove the rest of the charred skin using paper towels and/or knife. Use creativity.
4 – Slice the fruit open, remove the seeds. At this point, it’s still damn hot inside so be careful. At no point should you attempt to give up and wash the fruit with water to remove the seeds + black bits, as it will severely affect the taste (speaking from experience here!).
When you’re satisfied with the cleaning process, cut the fruit to slices. Eat it just like that, or use it as a side dish, or add it to your sandwich or wrap. The world is your roasted bell pepper!
