Roasted Bell Peppers (Recipe)

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Roasted Red Bell Peppers

 

Red bell peppers are plentiful and most reasonably priced in the summer

when you can find them at local farmers' markets. Roast bell peppers in

the oven or on a grill over a hot charcoal fire and store them to use

later. They will keep for up to 2 days in a covered container or plastic

bag in the refrigerator, or they can be frozen for several months.

(Drain well before using.) Or, marinate the roasted and peeled bell

peppers in extra-virgin olive oil and season with salt and pepper;

refrigerate in a tightly closed jar.

 

Red bell peppers

Olive oil for brushing

 

Preheat the broiler; line a baking sheet with aluminum foil. Or, preheat

a grill.

 

For each bell pepper, remove the stem and cut the pepper in half

lengthwise; discard the seeds, membranes, and stem. Flatten each with

the palm of your hand. Place the pepper halves, skin sides up, on the

baking sheet or grill, arranging them in a single layer. Lightly brush

the skins with oil.

 

Broil or grill for about 10 minutes, or until the peppers are

fork-tender and the skins are blackened, charred, and blistered.

While they are still hot, transfer the peppers to a heavy-duty, zip-top

plastic bag and seal; set aside until cool, about 10 to 15 minutes. (The

steam will loosen the skins.) Remove the peppers from the bag; peel and

discard the skins.