Roasted Red Bell Peppers Red bell peppers are plentiful and most reasonably priced in the summer when you can find them at local farmers' markets. Roast bell peppers in the oven or on a grill over a hot charcoal fire and store them to use later. They will keep for up to 2 days in a covered container or plastic bag in the refrigerator, or they can be frozen for several months. (Drain well before using.) Or, marinate the roasted and peeled bell peppers in extra-virgin olive oil and season with salt and pepper; refrigerate in a tightly closed jar.
Red bell peppers Olive oil for brushing Preheat the broiler; line a baking sheet with aluminum foil. Or, preheat a grill. For each bell pepper, remove the stem and cut the pepper in half lengthwise; discard the seeds, membranes, and stem. Flatten each with the palm of your hand. Place the pepper halves, skin sides up, on the baking sheet or grill, arranging them in a single layer. Lightly brush the skins with oil. Broil or grill for about 10 minutes, or until the peppers are fork-tender and the skins are blackened, charred, and blistered. While they are still hot, transfer the peppers to a heavy-duty, zip-top plastic bag and seal; set aside until cool, about 10 to 15 minutes. (The steam will loosen the skins.) Remove the peppers from the bag; peel and discard the skins. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
