how do you roast red bell peppers?

Answer 1

Roasted bell peppers Recipe


Ingredients:
8 red bell peppers

Directions:
To keep the kitchen cool in hot weather, char the peppers over an outdoor grill. Temperature control is easiest with a gas range, and if you're careful, you can keep two burners going at once. When you're preparing a large number of peppers, oven-roasting is the most convenient method.
Here's how to roast bell peppers. You'll need eight red bell peppers.
Cut away stems, leaving peppers whole. Wash peppers, discarding any seeds. Pat dry.
To char on grill: Prepare hot charcoal fire. Place peppers on oiled grill over hot coals, turning often to lightly char the outside uniformly. To prepare on a gas range: Turn stovetop burner to high and char pepper directly on burner grate, turning pepper often with long tongs. To char in oven: Preheat oven to 500 degrees. Place peppers stem-end down on baking sheet. Roast until uniformly charred (8 to 10 minutes).
When peppers are uniformly charred, immediately remove from heat and place in a heavy-duty brown paper bag, close tightly and secure with clothespins or rubber band. Let peppers steam in bag for 10 minutes.
Open bag and empty peppers onto work surface. When peppers are cool enough to handle, peel off charred skin and discard, using a knife to scrape off bits that adhere. It is not necessary to peel away all the skin. Place peeled peppers in a glass or ceramic bowl to collect any juices that exude as the peppers cool.
To store, drizzle peppers liberally with additional olive oil, cover, and refrigerate for up to 1 week or place in airtight containers and freeze for up to 2 months.

Makes about 4 cups roasted peppers.

Answer 2

If you have a gas range this is very easy. Just set the peppers (usually 2 at a time fit well) over the flame on the grates of your stove top. Turn until all sides are blackened. Pop 'em in a paper bag, which you will have to roll up to close, or a glass bowl covered with cling wrap. This will allow the excess heat of the peppers to "steam" off the skins. When they have cooled enough to handle you can peel the skin off. DONT wash them! You want to keep the flavor and if there are some black flecks it is no big deal they are not gross. After peeling you can slice them how you like and remove the seeds.

If you do not have a Gas range try a griddle or your outdoor Grill. You may even be able to put your oven on broil and do it...but I dont know if it would take too long to blacken causing you peppers to be too mushy of a mess. Experiment, peppers are cheap! lol

Answer 3

If you have a gas stove top its simply a matter of placing the pepper directly on the burner and turning on the gas. Turn the pepper as the outside chars.

When the entire pepper is charred (it does not have to be uniformly charred) take it off and place it in a plastic bag, close the top and let it cool. (Doing this will loosen the charred outside skin).

When the pepper has cooled simply pull off the thin layer of charred skin. Don't worry about doing an absolutely perfect job of this. A few flecks of char are okay. Do NOT wash it because that will rinse off flavor.

Once its cleaned just cut it open and remove the seeds and "ribs" in the interior.

Answer 4

It is simple: Cut into slices and remove the seeds and stem,melt a small amount of butter in a frying pan, enough to get the bottom nicely coated, get the pan hot and add the peppers and garlic, saute for about 7 minutes or until the peppers are soft and you have roasted peppers. I put mine in the blender and chop them that way.

Answer 5

oven temp, 350 put red peppers on baking dish drizzle with olive oil roast uncovered until tender , place them in a brown paper bag until cooled the skins should peel off with no effort

Answer 6

just cut the bell peppers into the thickness you want and put them in the oven in aluminum foil for about 30 minutes on 350 drizzle with olive oil

Answer 7

Skewer the pepper, rub some oil and place it over the stove till it is chared. Put it in a bowl, cover with foil till cold. Pell of the skin and use

Answer 8

roast them like green and yellow bell peppers

Answer 9

YOU JUST TURN YOUR STOVE TOP ON AND LAY THEM ON THE OPEN FLAME AND LET THEM CAHR ON THE OUTSIDE, JUST THE SKIN, THEN ONCE THEIR ALL CHARRED OUTSIDE, PUT THEM IN A PAPER BAG FOR ABOUT 10 MIN, THEN PEEL THE SKIN OFF AND VOILA YOU HAVE ROASTED PEPPERS. ENJOY!!!

Answer 10

I've never done that. Sounds interesting. but you can go BettyCrocker.com, or to Great american Recipes. Maybe they will have the info. for you.
Have a great day!