Guest guest Posted September 14, 2009 Report Share Posted September 14, 2009 Roasted Red Pepper Strips 2 red peppers, washed well Place the whole peppers on a broiler pan. Broil, turning often, until blackened on all sides, or blacken over an open flame. Place the blackened peppers in a paper bag, close the bag, and set aside for 15 minutes or until cool enough to handle. Peel the blackened skin off of the peppers, and discard the stems and seeds. Cut the peppers in half and then cut them into 1/2-inch strips. Serve as an appetizer, as part of an antipasto platter, on sandwiches, to flavor sauces and dressings, or in grains, side or main dishes. To store roasted red pepper strips, place them in an air-tight container, add enough olive oil to fully cover the peppers, and keep in the refrigerator for up to 2 weeks. Yields 1 1/2 to 2 cups. 2 red peppers, washed well Place the whole peppers on a broiler pan. Broil, turning often, until blackened on all sides, or blacken over an open flame. Place the blackened peppers in a paper bag, close the bag, and set aside for 15 minutes or until cool enough to handle. Peel the blackened skin off of the peppers, and discard the stems and seeds. Cut the peppers in half and then cut them into 1/2-inch strips. Serve as an appetizer, as part of an antipasto platter, on sandwiches, to flavor sauces and dressings, or in grains, side or main dishes. To store roasted red pepper strips, place them in an air-tight container, add enough olive oil to fully cover the peppers, and keep in the refrigerator for up to 2 weeks. Yields 1 1/2 to 2 cups. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.