Roasting peppers has always been a family affair in my house. For a day or two in the Fall we all worked together. My father barbecued about 2 bushels full, my siblings and I peeled and my mom portion the peppers for freezing.Throughout the year, mom would dip into our pepper reserves, making some of my favourite meals.
To this day I consider red peppers my go-to snack, often served as an appetizer-style meal. Recently, I ate peppers with creamy cheese, thinly sliced prosciutto, olives and a tin of smoked oysters.
The secret to perfect roasted red peppers is to set the peppers in a tight container, such as a bag or covered bowl, once they’re cooked. They will steam and the skin will peel off much easier.
Roasted Red Peppers
- 1 lb (500g) red bell peppers, rinsed and dried (about 4 large)
- 2 Tbsp (30 mL) olive oil (approximately)
- Salt and pepper to taste
- Rinse red peppers, pat dry, and place them on a baking sheet.
- Broil about 4 inches from the heat until the skin blackens in parts and the peppers are tender– about 30 to 40 minutes– turning with tongs 2 to 3 times until peppers evenly browned.
- Transfer peppers to a paper/plastic bag or a bowl and seal/cover them. Leave for about 30 minutes.
- When cool enough to handle, scrape off the skin with a knife and seed. Cut peppers into thin slices, about 1/2 inch strips. Place them into a bowl and toss with about 2Tbsp (30 mL) of the olive oil, salt and pepper to taste. Can be served immediately as-is or refrigerated and enjoyed later. Warm up (if desired) and toss before using.