This recipe or rather how to guide is an important one for us to learn. The reason is that once you start roasting peppers at home you will be addicted to the smell and the taste. I like to use roasted peppers in sandwiches, as toppings , to blend into sauces or soups, puree with other vegetables to create spreads, salads, and simply eating a roasted bell pepper will leave your tummy very satisfied.
The next recipe I will be sharing following this one requires roasted bell peppers so I thought I’d give you a quick lesson in case any of you don’t know how to roast them. You will also notice that I didn’t include measurements, the reason is that it’s really up to you. I also think that adding spices and herbs really enhances the flavors of the peppers. The herbs have been put under optional because again it is up to you or to what you have available in your kitchen. Sometimes I use all and sometimes I don’t and sometimes I use some, so you see it’s all about how you feel that day.
Bell peppers (red, yellow and orange are the best tasting)
ground black pepper
1. Preheat the oven to 200c or 392f , line a baking sheet with baking paper then set aside. Rinse and slice the peppers in half then cut off the stem and seeds. Mix the spices in a small bowl until well combined. Rub the peppers with a little bit of olive oil on both the outside and inside.
Sprinkle and rub in a little bit of the spice mixture on both the outside and inside of each pepper. Place the peppers outer side up on the baking sheet.
2. Roast in the center of the oven for about 30-45 minutes depending on the size and thickness of the peppers. Turn the peppers halfway through or once the top begins to blacken and continue to roast until the pepper is completely soft. Remove from oven and allow to cool. Once cooled peel off the blackened and rough skin.
Leave as is or slice or dice to use as you like. For the next recipe you may want to choose to leave whole or slice, you will see.
Ok now you are ready for the next recipe coming soon.