Nothing beats the rich, pure flavor of home-roasted bell peppers — they'e a world removed from the jarred variety! Roasted peppers are a terrific pantry staple, adding a touch of color and distinction to sautéed or steamed vegetables, a sweet-smoky flavor to sandwiches and crostini, and compelling flavor to dips or spreads.
Here you'll find 2 different methods of roasting: one uses the broiler, the other a barbecue grill. Either technique will char the skins so they can be peeled.
Store roasted peppers for up to 7 days in your refrigerator, where they'll come in handy for leafy green salads, appetizers, hash browns, pizza, casseroles and...well, you get the idea. Delicious!
|Earthbound Farm Organic Bell Peppers (preferably a mix of red, yellow and orange)|
|extra-virgin olive oil|
Broiler method: Place a rack 4 to 6 inches from the broiler element and preheat. Brush a rimmed baking sheet lightly with oil. Place the whole peppers on the baking sheet so that they don’t touch each other. Broil, turning frequently with tongs, until the skins are blistered and charred all over, 10 to 20 minutes. Have patience and turn the peppers frequently so that the skin chars but the flesh itself doesn’t burn. Take care not to pierce the peppers with the tongs or you’ll lose their delicious juices.
Barbecue method: Heat the grill on its highest setting. Add the peppers in a single layer so they don’t touch each other. Cook, turning frequently, so that every part of the pepper is exposed to the heat. You want the skins to blacken and char, so move the peppers around to ensure that each goes through the hottest part of the fire. This process will take 25 to 35 minutes.
Whichever roasting method you use, as the peppers become charred, transfer them to a large bowl. Cover the bowl with a kitchen towel and allow the peppers to steam for 5 to 10 minutes to loosen their skins.
When the peppers are cool enough to handle, slit them open over a medium bowl to catch the juices. Peel the peppers by rubbing away the charred skin with your fingers. For stubborn spots where the pepper is a little underdone, use the back of a knife to scrape the skin away. Don’t wash the pepper, even if charred bits of skin remain; you’ll lose the delicious juice that coats the flesh.
Cut the peppers in half; remove and discard the seeds, stems, and membranes. If you wish, cut the halves again into wide strips.
Transfer the peppers to a container and drizzle them with olive oil. Covered tightly, they can be refrigerated for up to 7 days. For the best flavor, serve them at room temperature.