Roasted peppers are versatile for just about any recipes that need a dash of awesomeness. If you’re roasting one or two bell peppers for a quick fix, it’s easy enough to do it on a gas stove.
If you’re looking to roast a bunch at once, the oven’s the best way to go.
1) Preheat your oven to 180°C (160°C with fan) for 10 mins using the ‘grill’ or ‘top heat’ setting.
2) Clean the peppers: wash and dry, slice into half, remove stems and seeds.
3) Line a roasting pan with aluminum foil. Lay the peppers, top up.
4) Put into oven for 30 minutes. In the meantime, go dance around the house.
5) If you like your pepper skins to be blacker (sweeter), add 5-10 mins to it. Otherwise they’re good to be removed from the oven.
6) Remove the peppers from pan and into a ziplock bag.
7) Zip the bag, let the peppers steam inside for about 10-15 mins.
8) Then it’s time to remove the juicy suckers, ready for some skin peeling!
By this time, it’s quite easy to peel off the entire skin from the flesh. Just be careful as it’s still hot and might burn your fingers. But bear with it, it will be slippery but DO NOT wash it with water as it will ruin the sweet, juicy flavours. And waste all your effort not to mention electricity for the oven.
When you’re done, slice them up, let them cool then store in fridge! Unless you’re planning to use them immediately…
.. like sandwiched in tortilla wrap with hummus, tuna meat and fresh lettuce.
Sometimes life doesn’t get any better than that 🙂
I love to roast bell peppers as the side for my chicken chop 😀
I need to make chicken chop!
Nice! I must try this one day.
mela recently posted..simple solutions
really good in savoury sandwiches!
I’ve never made chicken chop.
THANX for sharing…now that I am beginning to eat peppers, this will be another tasty way for me to eat them.
missyblurkit recently posted..The Pound in TTDI