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Roasted Peppers

Page history last edited by Kim Dunkelberg 15 years ago

Roasted Peppers

(from the Stearns Farm Newsletter, August 03 2008)

Method 1 Using a gas stove burner or outdoor grill, hold peppers over the flame with a long fork or skewer, turning carefully until the skin blisters and starts to blacken. Place the peppers in a paper bag while still hot, fold the bag shut, and leave until cool. Skins should slip off easily. Cut off the stem end, cut peppers in half lengthwise, and remove pith and seeds.

Method 2 Cut off and discard the stem end of the raw pepper, then cut lengthwise. Remove seeds and stringy white pith. Put halves on a baking sheet, skin up, and place the sheet under a gas or electric broiler until skin blackens - about 5-10 minutes. Follow paper bag technique, above, or simply peel off the blackened skins with the help of a sharp paring knife. Proceed with any recipe for roasted peppers. Roasted peppers also freeze well.