Roasted Peppers, Bell or Chili
Ingredients
Instructions
Place your oven rack about 8 inches from the top. Set your oven to broil.
Wash your peppers. Then, cut the tops off and remove the seeds and membranes.
Slice the peppers in half, and brush with olive oil, if using. Place the peppers, cut-side down, on a lined baking sheet.
Bake the peppers for about 15 minutes. The skin will be charred. This adds to the flavor. Remove from the oven.
If removing the skin of the peppers, cover them with a clean kitchen towel. Let them sit for about 10 minutes or until cool enough to touch. The skins should peel off easily.
Serve as a side dish or in a recipe.
Preheat the grill to a medium high heat.
Wash the peppers. Remove the stems and the seeds. Halve or quarter each pepper, and brush lightly with olive oil.
Place the peppers directly onto the grill. Cook them for 3 to 5 minutes on each side until the skin starts to blacken and the edges are crispy. Remove from the grill.
If removing the skin, cover the grilled peppers with a clean kitchen towel. Let them sit for about 10 minutes or until cool enough to touch.The skins should peel off easily.
Serve as a side dish or in a recipe.
Notes:
Often difficult to digest, removing the skin by roasting the peppers can solve this issue. If you are stuffing bell peppers, you may want to leave them whole during the roasting process. Bake the same way, turning the peppers several times to ensure an even roast. With a damp towel, remove the skin. Slice open and remove the seeds and membrane.
Check out these recipes using roasted peppers:
Kidney Bean Gumbo
Greek Stuffed Peppers
Share this recipe
- You may also like
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
Directions
Place your oven rack about 8 inches from the top. Set your oven to broil.
Wash your peppers. Then, cut the tops off and remove the seeds and membranes.
Slice the peppers in half, and brush with olive oil, if using. Place the peppers, cut-side down, on a lined baking sheet.
Bake the peppers for about 15 minutes. The skin will be charred. This adds to the flavor. Remove from the oven.
If removing the skin of the peppers, cover them with a clean kitchen towel. Let them sit for about 10 minutes or until cool enough to touch. The skins should peel off easily.
Serve as a side dish or in a recipe.
Preheat the grill to a medium high heat.
Wash the peppers. Remove the stems and the seeds. Halve or quarter each pepper, and brush lightly with olive oil.
Place the peppers directly onto the grill. Cook them for 3 to 5 minutes on each side until the skin starts to blacken and the edges are crispy. Remove from the grill.
If removing the skin, cover the grilled peppers with a clean kitchen towel. Let them sit for about 10 minutes or until cool enough to touch.The skins should peel off easily.
Serve as a side dish or in a recipe.
Notes:
Often difficult to digest, removing the skin by roasting the peppers can solve this issue. If you are stuffing bell peppers, you may want to leave them whole during the roasting process. Bake the same way, turning the peppers several times to ensure an even roast. With a damp towel, remove the skin. Slice open and remove the seeds and membrane.
Check out these recipes using roasted peppers:
https://veggiefestchicago.org/recipe/kidney-bean-gumbo-2/
https://veggiefestchicago.org/recipe/greek-stuffed-peppers/