Bo Friberg

Red Pepper Shells

Preparation info
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 medium-sized red bell peppers
  • Vegetable oil
  • 2 ounces (55 g)

Method

  1. Coat the peppers with vegetable oil and place them on a sheet pan. Use a blowtorch to blacken the skin, turning the peppers to cook all sides. If you are making more than a single recipe, roast the peppers at 450°F (230°C) until blackened, turning them once or twice.
  2. Wrap the peppers in a moist towel or place in a plastic bag; set aside to cool to room temperat