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 Sunday, June 24th, 2018

June 5, 2010

Roasted Peppers

Roasted peppers…delicious in salads, omelets, pizzas, sandwiches and more and they’re so easy to make!

You can roast peppers over a gas burner or under the broiler…and both make that smoky, wonderful flavor shine through.

I like to roast my peppers on the BBQ, so fire it up to high (or you could use a gas burner on HIGH) arrange the peppers directly over the hot grts on the bbq or right in the flame on your stove.

Roast until blistered and charred, turning frequently with tongs. Place the peppers in a bowl, cover and allow them to steam for 10 minutes to loosen the skins. Peel away the charred skin, but don’t wash the peppers. Cut the peppers into strips and scrape away the seeds.

To roast the peppers in the oven place them on a baking sheet and char the skins about 4-inches from the broiler on high heat. Turn the peppers often, then steam, peel and slice as I just instructed. Store the roasted peppers in a tightly sealed container in the refrigerator for up to 1 week. Delicious!

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