Sweet peppers or bell peppers have a pleasantly crisp, fresh, sweet taste. They are rich and vibrant in color and can give such flavor to your dish. By roasting them, the sweetness is enhanced as well as the flavor.
You will need:
3 large sweet peppers (1 red, 1 orange, 1yellow)
Wash and pat dry the sweet peppers. Cut the sweet peppers in half, lengthwise and clean out the inner cavity. Remove the stem, the seeds and all the membranes, which is the white flesh on the cavity walls.
Line a baking sheet with aluminum foil. Turn the oven on to a high broil. Pre-heat the oven before placing the sweet peppers on the top rack. You want to make sure that the peppers are not lower than 5 to 6 inches from the top. Place the sweet peppers, cut side down on the aluminum lined baking sheet.
Broil for 7 - 10 minutes. Take out of the oven when you see black blisters on the peppers, then you know they are ready. Don’t let them burn. The skin will be a bit shriveled but that is normal. Cover the peppers with some more aluminum so that the steam can help loosen the skin from the peppers. Wait until the peppers have cooled and peel the skin off the peppers. It comes off pretty easily if using your fingers, but there may be a few spots that need some help, if so, take your knife using the tip to help you release the skin from the pepper. Leave the blackened spots on the peppers as they bring so much smoky flavor and intensity. Voilà! How easy is that!
I sliced the roasted sweet peppers and served as a side dish at room temperature. Just before serving, I drizzled the roasted sweet pepper slices with my balsamic vinaigrette. Serves 6 as a side dish. This goes well with my Herbed Lamb Chops or is a delightful accompaniment to the Oven Roasted Eggplant.

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