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4 large bell peppers (see notes)
2 tablespoons olive oil (optional)
2 teaspoons lemon juice (optional)
Notes: All colors of bell
1. Stem peppers and remove seeds and ribs. Cut in half lengthwise. Flatten peppers slightly. Lay peppers skin side up on foil-lined baking sheet.

2. Broil 4 inches from heat until skins are charred black, 12-15 minutes.

3. Place peppers in a bowl and cover tightly with plastic wrap. Let steam for 15-20 minutes. Peel off charred skin.

4. Drizzle oil and lemon juice over peppers. Use immediately or refrigerate.

5. Serve on sandwiches, in sauces, as a topping for focaccia, etc.

peppers may be roasted. Red, yellow, and orange are often specified in recipes because they remain colorful after roasting.

Roasted peppers may be kept frozen and thawed as needed.
 
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