Roasted Peppers
Ingredients
The peppers
-
1
pound
bell peppers or chilies
The tools
-
1
unit
tongs
-
1
unit
baking sheet
-
1
unit
bowl
-
1
unit
plastic wrap
-
1
pair
kitchen gloves
-
1
unit
paper towels or clean kitchen towel
-
1
unit
chef’s knife
-
1
unit
cutting board
Instructions
- Preheat the gas stove to HIGH or prepare a grill.
- Using tongs, roast the peppers directly over the flame or on a hot grill until the skin is charred and blistered, turning occasionally.
- For broiling, preheat the oven broiler and line a baking sheet with aluminum foil. Broil the peppers, turning often, until charred.
- For oven roasting, preheat the oven to 400°F, line a baking sheet with foil, and roast the peppers until charred, turning occasionally.
- Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for about 10 minutes.
- Once cooled, wear gloves and rub off the blackened skin. Remove seeds and stems if desired.
Nutrition Facts (estimated)
Servings
4
Calories
35
Total fat
1g
Total carbohydrates
7g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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