So I think I am going to start a new section of my recipes page for basics, such as roasting peppers or garlic, the difference between chopping and dicing, things like that. None of these things is hard, but I remember how daunting these tasks seemed to me, and if I can help someone else cook, then I think l have accomplished.
There is not much better than a home-cooked, healthy meal shared by the whole family. Besides, oh faithful readers, when you impress your dinner guests with your homemade roasted red peppers in your chicken roulade, feel proud. Few people can really cook from scratch anymore. So I want to help. If I can do it, anyone can. Anyway, on to roasted peppers.
Lots of things call for roasted peppers, usually red ones because of their beautiful color. The only difference between red, orange and green peppers is the amount of time they are allowed to sit on the stem and ripen. There are some species of bell peppers that are yellow without going through a green phase, but they are less common.
So, because I did not want to spend three times as much for practically the same pepper, I use green peppers by and large. Roasting them is a breeze, a warm one, but a breeze none the less.
All you need is oil and peppers.
Preheat the oven to 450. Line a baking sheet with foil and oil the peppers.
Put the peppers in the oven until the skins start to separate from the flesh (at least 25 min.)
Pull them out and start to peel the skin off. You have to do it while its still hot (not immediately out of the oven, but don't wait to long, because it will be impossible to work with). Be careful and work fast so you don't burn your fingers.
Once the skin is removed, cut chop or dice as you need. You have roasted peppers!
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