Jeni Wright, Eric Treuille, Le Cordon Bleu

Roasting Peppers

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
When peppers are roasted they acquire an intensely sweet, smoky flavour. The skin is always removed. The flesh, which becomes quite soft, is usually sliced or diced for eating as it is, or for use in composite dishes.
  1. Put pepper in a roasting tin. Roast at 200°C, turning once, until skin is charred, 10-12 minutes.

  2. Enclose the pepper in a plastic bag. Knot or seal the bag and leave until the pepper is cold.

  3. Remove the pepper and core it. Lift the charred skin with a pointed knife, and peel it off.