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How to Roast a Red Pepper

Don't be skeered now. It's just a pepper.
By Bev Cooks

You know how some people like to go kayaking?


And other people like to hike? And others might like to go camping in the wilderness? While others enjoy to knit and crochet in the comfort of their homes? And other people might like taking up new languages to learn, while others concentrate on interior decorating? And you know how some people might like to scuba dive? And others might just enjoy an easy game of tennis? You know?

Well, I love roasting peppers. And I realize I sound like the most boring person in the entire world ever.

But I'm serious. I love roasting peppers. There's just something so therapeutic about watching the skins blacken and char all over under the hot broiler. And then something so satisfying about ripping the long crispy skin strips off once it's loosened from the soft flesh underneath.

I'm also realizing that I sound like the creepiest person in the entire world ever.

Let's roast!

 



It's so easy, you won't even believe it. Grab two peppers and place them on a baking sheet. You can also put some foil on your sheet! I forgot. Silly me.

 

So flip the broiler on and stick 'em in der.

 



Buuuurn, baby burn. Chaaaaaar, baby char. Using tongs you'll rotate the peppers until they're good and black all over.

 



I honestly probably could have gone even a little longer. But this looks purty good.

 



Then immediately drop them into a bowl and cover with plastic wrap! An alternative method is to place them in a large baggie and seal them up for about 15 minutes.

 



Then transfer them to a cutting board, and…

 



Peeeeeel, baby peel. I'm getting gross again, aren't I?

 



Keep going until all the skins are pulled off. Make sure ya rip off the stems and scrape out the seeds too.

 



Then I like to put them in cute little jars like a total dweeb-a-nerd. Roast a bunch and fill it up, yo!

 

 



Apparently I thought it was important to show you this shot again, but horizontally.

 

Get Roasted with These Recipeppers






Bev sincerely hopes she didn't just scare the tar out of you. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.



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