Roast or Grill - Bell Peppers

Grilled Red PeppersRoasted bell peppers add a smoky, deep (not spicy) flavor to a recipe. They are also tender and add so much color. There are a few simple methods used for roasting bell peppers, but they can be used for any pepper. The amount of roasting time will vary based on the size of the pepper.
SARAH SAYS: I like to keep the whole pepper intact during roasting.

This how to baking technique is used with the:
Stromboli Recipe Tutorial

HOW TO TIPS:
METHOD #1: GRILLING ON A GRILL OR STOVETOP GAS FLAME BURNER
1. Wash the peppers and place them on a hot gas or charcoal grill, or on a stovetop gas flame burner turned to medium-high.


2. Grill them, turning them a quarter-turn with tongs, until the skin is charred on all sides. This takes about 15 - 20 minutes.
SARAH SAYS: When we say charred, we mean black! smile

 
3. Remove the peppers from the grill and place them in a bowl to steam:
Cover the bowl and let them steam, until they are cool enough to handle, approximately 20 minutes.
NOTE: While you wait for the peppers to cool, you can prepare the rest of the filling ingredients.




4. Remove the cooled peppers to a plate.

5. Strain the liquids left in the bowl through a sieve, collecting them in another bowl.

6. Then remove the skin from the peppers. it should come off very easily.

 
7. Cut the top off the peppers and pour any accumulated juices back into the bowl.
Tear the pepper open and remove the seeds.


 
8. Cut the peppers into strips.

 
9. Put the pepper slices in the bowl with the reserved pepper liquids, and season to taste with salt and pepper.
Add one slivered clove of garlic to the peppers and stir until everything is combined.
Set peppers aside to marinate at room temperature.

METHOD #2: OVEN ROASTING
When you don't have a grill handy, roasting peppers in the oven works just as well.
1. Position an oven shelf to the middle of the oven. Heat oven to 400 degrees F. Line a baking sheet with rimes with foil.

2. Wash peppers and lay them on their sides, making sure there is enough room in between each one.

3. Roast peppers for 20 minutes. They are done when their skin is charred and soft. The peppers should look slightly collapsed.

4. Remove the peppers from the baking sheet with a large spoon, and place them in a bowl to steam, deseed, and cut. (See Method #1, Steps 3 - 9)

METHOD #3: BROILING
A quick method, but you need to watch the peppers carefully during the process.
1. Position an oven shelf about 8 to 9-inches from the broiler. Turn on the broiler.

2. Place the peppers on their sides on a foil-lined baking sheet.

3. Broil for 20 - 25 minutes, turning a quarter-turn ever 5 minutes. The peppers are done when they are charred, soft and collapsing.

4. Remove the peppers from the baking sheet with a large spoon, and place them in a bowl to steam, deseed, and cut. (See Method #1, Steps 3 - 9)

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