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.
