Julee Rosso, Sheila Lukins

Roasted Red Peppers

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Keep plenty of these velvety-smooth roasted peppers in your refrigerator. They are so delicious and useful, you’ll wonder how you ever got through a week without them.

Ingredients

  • 6 red bell peppers
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coar

Method

  1. Preheat the broiler.
  2. Halve the peppers lengthwise, and remove the seeds. Place them skin side up on a broiler pan.
  3. Broil the peppers 2 to 3 inches from the heat. Watch carefully, and when the skin blackens, turn the peppers until the skins are black all over.
  4. Using tongs, transfer the peppers to a plastic bag, and seal it well with a twist t