_grill Roasted Peppers Hot Little Numbers Recipes

EASY ROASTED PEPPERS

Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Yield 4

Number Of Ingredients 1

Ingredients

6 red bell peppers

Steps:

Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

_GRILL-ROASTED PEPPERS: HOT LITTLE NUMBERS

_Grill-Roasted Peppers: Hot Little Numbers image

Number Of Ingredients 0

Ingredients

Steps:

Place whole red, yellow, or orange bell peppers over Direct Medium heat. Grill until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the peppers from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Slice, chop, or use as desired. You can use the same grill-roasting and skinning method for large chile peppers, such as Anaheims and poblanos, or even the smaller jalapeño. Just grill them until charred all over, turning as needed. (Be careful not to rub your eyes while working with these hot ones you may even want to wear rubber gloves.) Meaty chiles are particularly impressionable when it comes to taking on smoky undertones from the grill. Try them whole in stuffed pepper recipes (such as the Poblano Rellenos), puréed in sauces, diced in salsas, or as a garnish.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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