How to Roast Red Peppers

There is nothing like roasted red peppers on a sandwich, or any other recipe you may like as well. But I love them on a sandwich with a nice spread. You would be surprised at how easy it is to roast your own red peppers and how much better they are than the store bought ones in the jar.

I will use an oven method since I have an electric stove top. Clean your whole red peppers and place them on a sheet pan or baking dish. Place in oven at medium high heat close to the grill element or broiler. Frequently turn and cook until all the skin has been blackened and blistered a bit.

Place in a container with lid on top for 15 minutes so that the steam inside will help with the removal of the skin. Remove from the container and begin peeling the skin from the pepper. Cut in half, remove stem and seeds, and place in plate for later use. You are going to love these.

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This entry was posted in Appetizers & Snacks, Dinner, Italian Cuisine, Recipes, Red Peppers, Roasted Red Peppers, Roasted Vegetables. Bookmark the permalink.

3 Responses to How to Roast Red Peppers

  1. Abdel Irada says:

    Actually, I have a time- and effort-saving tip: Remove the stem and seeds before roasting the pepper. Since the cooked flesh otherwise tends to stick to the stem, this also prevents wasting food.

  2. Pingback: Chicken Sandwich with Red Peppers & Carmelized Onion | My Grandparent's Kitchen

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