Roasting red peppers have a sweet and mild flavor that can add flavor to almost any dish.
Thoroughly wash your bell pepper (or several). Dry pepper(s) with a paper towel. Cover a sheet pan with aluminum foil. Place the pepper(s) on the sheet pan. Blacken the pepper(s) under the broiler. All sides should become blackened., see below. Watch the pepper(s) and rotate. When all sides are blackened remove the peppers from the oven. Use the aluminum foil to wrap the peppers with. Allow to sit for 20-25 minutes until cool enough to handle.
Separate the skin from the flesh. Cut the pepper in half and pull out the stem and seeds. Rinse the pepper to remove residual seeds and blackened skin. Cut pepper in half again and slice. Enjoy tossed in a salad or blended into your favorite dip recipe.
Separate the skin from the flesh. Cut the pepper in half and pull out the stem and seeds. Rinse the pepper to remove residual seeds and blackened skin. Cut pepper in half again and slice. Enjoy tossed in a salad or blended into your favorite dip recipe.