You can use roasted sweet peppers in a variety of ways -- follow these easy roasting directions.

June 09, 2015
Roasting sweet peppers
Once peppers are roasted, the skin is easy to remove.

Add roasted sweet peppers to soups or chili, puree them to use in pasta sauces, blend them with mayonnaise for a quick dip, or drizzle them with olive oil and balsamic vinegar to top toasted baguette slices.


1. Select firm sweet peppers; wash. Halve peppers lengthwise; remove stems, seeds, and membranes.

2. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. (Or, broil 4 to 5 inches from heat for 8 to 10 minutes.)

3. Carefully bring the foil up and around the pepper halves to enclose. Let stand about 15 minutes or until cool enough to handle.

4. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin.


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