Saturday, April 28, 2012
Roasted Bell Peppers
Bell peppers are expensive if they're not in season. You can always buy roasted ones in a jar, but that is also pricey, especially for something you're probably going to use as a salad garnish. This very simple technique produces a fat-free roasted veggie that is ready for a multitude of uses.
Any color of bell peppers (orange and red in photo)
1. Slice open peppers. Discard stem, seeds, and membranes. Place face-down on lined cookie sheet.
2. Place under broiler until skin is burned black. Remove and let cool slightly.
3. Under running cold water, peel off skin by rubbing with fingers. Peppers are now ready to use in any recipe.
Makes: as many peppers as you use
Difficulty rating π