Roasting Red Peppers
I love Roasted Red Peppers. They’re great in sauces, pasta, salads, on sandwiches, in dips and honestly in just about anything.
Recently I taught a class of about 20 people. We made a Stuffed Chicken Breast with a Roasted Red Pepper Coulis. The chicken had roasted peppers in it along with the sauce of course. There were other items on our menu but the Roasted Red Peppers intrigued my students the most.
Of all the adult students in my class, not one of them had ever made Roasted Red Peppers. They all purchase them. When I shared with them how easy it was they couldn’t believe it. For what it cost to buy a jar of them you can make your own for a fraction of the cost and it tastes even better plus it’s fun.
So I’d like to share with you how I like to make them.
First of all I can tell you that you can hold them over the flame on your stove or on the BBQ pit. However, since I’m always juggling many different tasks in my kitchen at the same time I find the easiest way is to use my oven. Here’s how I do it:
How to roast a red pepper
• Wash peppers and dry off
• Cut top off and clean out insides
• Cut pepper in half
• Rub outside of skin with olive oil
• Place skin side up on foil line cookie sheet in upper section of your oven with setting turned to broil
• Broil until the skins have turned completely black
• Take out of oven and place in a zip lock or brown paper bag and leave for approx. 10 minutes to cool and sweat
• Remove from bag and you will be able to easily peel the skin off the peppers
• Slice or use as desired
Note: These can be stored for weeks in a jar in your refrigerator.
If you’d like to learn how to make the Stuffed Chicken Breast with the Roasted Red Pepper Coulis please contact me to set up a date.