Roasted Peppers

Serves: 2
Total Calories: 6


1 large red bell pepper (or any other color)


Place the pepper directly onto the grate of a gas burner set on high, at the highest setting of a broiler, or over a hot grill. As the skin on one side of the pepper burns, turn it over until the skin is uniformly burnt. Be careful to keep it moving so that the flesh under the skin doesn’t char. Place the pepper in a paper bag or a bowl, close the bag or cover the bowl, and set aside until cool.

When the pepper is cool enough to handle, peel off the burnt skin. Bits of skin will stick to your hands rinse them under cold water as you peel, but try not to run the pepper under water, because some of its flavor will get washed away. Remove the stems and seeds and cut the flesh of the pepper however you want.

Store roasted peppers in the refrigerator for up to 1 week. This recipe can be multiplied for as many peppers as you want to roast.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 6
Calories from Fat: 0

This Roasted Peppers recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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