How to Roast Pepper at Home
You can purchase roasted red peppers in a jar that are fine when you need them for a recipe, but nothing is easier than making your own red peppers with fresh red peppers. The price of red peppers fluctuates throughout the year, so why not roast a bunch of peppers when they are in season and don't cost too much and freeze them for when you need them?
Roasting Red Peppers
- Take the sticker off the pepper. You don't want to roast a label.
- Over a direct heat source, like your gas stove top, broiler, or barbeque grill, char the pepper's skin until it is ENTIRELY black. Any red skin not charred will not come off. Use kitchen tongs to turn the pepper.
- When the entire pepper is charred, plunge into an ice bath to shock. Let it cool entirely. Do not put it in a plastic or paper bag. This enables the pepper to continue to cook, cooking the flesh underneath. Shocking in ice stops the cooking process immediately.
- Now, rub off the charred skin and rinse.
- Filet the pepper, removing the red flesh, leaving white pith and seed cage behind.
- Julienne, dice or stuff and roll the peppers into anything you'd like.
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A great idea is too roast your peppers with cheese (allow the cheese to melt). Makes for a delicious side order. I think Mozzarella would be the best cheese to use with bell peppers but any cheddar cheese should do. Would you agree?
G. Stephen Jones
Great ideas Ryan. Thanks.