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Roasted Red Peppers
Preparation info
6
portions- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 2 tablespoons 1 teaspoon
Method
- Preheat the broiler.
- Halve the peppers lengthwise, and remove the seeds. Place them skin side up on a broiler pan.
- 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.
- Using tongs, transfer the peppers to a plastic bag, and seal it well with a twist t
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