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How to Roast and Peel Bell Peppers

Guest Author - Paula Laurita

Roasting peppers brings out the flavors and makes them more tender.

Few things in this world are more tasty than fresh roasted bell peppers. Forget those jarred peppers packed in vinegar. The vinegar overpowers those wonderful, smoky flavors. When my oldest son was 5 I had to have his father take him out when I roasted peppers. He had a habit of sneaking into the kitchen and eating them all while they were still cooling. Forget ice cream, he wanted his roasted peppers!

Directions

  1. Place the peppers directly over a gas burner, on a grill, or under a broiler.*
  2. Char the outside of the peppers. The skin should be completely blackened. Turn regularly during roasting.
  3. Allow to cool enough to handle with your bare hands.
  4. Peel off as much of the blackened skin as you can with your fingers. For tough spots use a pairing knife.
  5. Cut completely around the stem of the peeled pepper and pull the core out.
  6. Cut through one side of the pepper and spread it open so that you can clean the inside.
  7. Cut away the white pulp and seeds.
  8. Quickly rinse the peppers under running water to remove any remaining seeds.
  9. Either leave whole or cut the peppers into slices 1/4 - 1/2" wide.

*--It is possible to roast peppers over an electric coil burner, but it's complicated and not really recommended. I recommend using your broiler instead. Be aware that broiling does not roast the peppers as well as an open flame. The broiling method often over cooks the peppers.

Note: You can serve the peppers as they are or dress them with a little lemon juice, olive oil, salt, and freshly ground black pepper. If you are serving them with the dressing don't let them sit in the marinade more than an hour.
While few things compare to the taste of roasted bell peppers they are a mess to make. Do not wear any good clothing! Remember that apron buried in your linen closet? This is the time to wear it.


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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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