Sunday, May 1, 2011

Quick Roasted Bell Peppers

With 21 Days of Rain During April That Illinois Received Along With Iffy Weather The Only Roasting of Peppers to Be Done Is Indoors On My Stove Cooktop.

1 Red Bell Pepper
1 Yellow Pepper
1 Orange Bell Pepper
1 TBSP Minced Garlic
1-2 TBSP Extra Virgin Olive Oil Only if You Want To Save Your Peppers For Future Uses
1 Long Handled Pair of Tongs
1 Bowl
Saran Wrap
1 Container To Refrigerate Your Peppers

Place 1 Whole Bell Pepper At A Time On Its Side On Your Cooktop On The Grate (Not In ANY PAN)
Turn Your Fire On
Cook Pepper On Each Side Till The Outside is Charred And Skin is Slightly Blistered, You Will Hear Pops
Remove each roasted pepper and place into bowl, immediately cover bowl with saran wrap
This will allow steam to soften peppers. Let steam for 5-10 minutes
Then remove each pepper and peel off the skin of the peppers
Slice peppers and place in container with garlic & oil and mix together
Refrigerate for up to 3 weeks.

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