Classic Roasted Peppers Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
Red bell peppers,
Olive oil,
Directions:
1. Preheat the oven to 400
F.
2. Rub the peppers lightly with olive oil. Place them on a cookie
sheet or in a shallow roasting pan and put them into the oven. Turn
every 10 minutes until the peppers are soft, wrinkled, and well
charred, about 30 minutes.
3. Put the peppers in a paper bag, close the bag, and let the peppers
cool for 10 minutes. (This makes them easier to peel.)
4. Holding the peppers over a bowl to catch the juices, peel the
charred skin from the peppers and discard. Remove and discard the
seeds. Save the juices. Never peel peppers under water; youll lose
mush of their flavor.
Can be refrigerated for 3 or 4 days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 38
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp
F.
2. Rub the peppers lightly with olive oil. Place them on a cookie
sheet or in a shallow roasting pan and put them into the oven. Turn
every 10 minutes until the peppers are soft, wrinkled, and well
charred, about 30 minutes.
3. Put the peppers in a paper bag, close the bag, and let the peppers
cool for 10 minutes. (This makes them easier to peel.)
4. Holding the peppers over a bowl to catch the juices, peel the
charred skin from the peppers and discard. Remove and discard the
seeds. Save the juices. Never peel peppers under water; youll lose
mush of their flavor.
Can be refrigerated for 3 or 4 days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 38
Submitted By DIANE LAZARUS On 10-05-95
Source from luhu.jp