Bell peppers, also known as sweet peppers are the christmas ornaments of the veggie kingdom! Their vivid colors ranging from green, red, yellow, orange, and purple. Sweet plump bell shaped vegetables, peppers are members of the nightshade family (a clan including tomatoes, eggplants and potatoes). Roasting your own peppers is a simple and valuable technique to have in your repetoire. Roasting the pepper transforms a waxy crunchy cruduite into a smokey savory delight.
There are two very simple techniques for roasting peppers:
Bell peppers, any color
1. Place the pepper directly on the grate of a gas burner. Turn the heat to high and cook until the skin is blistared and charred. Using tongs turn the pepper to blacken on all sides. Place the pepper in a paper bag or a bowl and cover with plastic wrap for about 15 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin using a pairing knife if necessary. Discard the seeds and stem, and cut into thin slices.
2. Cut the pepper in half and remove the stem, seeds and white membranes. Place the pepper, cut side down on a parchment covered baking sheet and place it in a very hot oven 450 or under a broiler. Roast or broil until evenly charred. Remove from the oven and cover. Steam and and remove the skin as described above.