Apr
19
2012
2
By jacob burton
A quick video that will demonstrate how to roast and peel a bell pepper.
Technique at a Glance
- Roast bell peppers over an open flame or hot grill until the skin is charred black. Do not rush this process; the biggest mistake that most people make when roasting bell peppers before peeling is under roasting. A propane or MAP gas torch will also work.
- Remove charred peppers from flame, place in an appropriate sized container, cover with plastic wrap and allow to steam for 10 minutes.
- After steaming period, remove charred skin by rubbing the exterior of the bell pepper with a lint free towel.
- Seed and julienne.
Roasted and peeled bell peppers are great on pizza, sandwiches, hamburgers, mixed into pasta dishes and served on antipasto platters.
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There are 2 Comments
Yes, they're two separate
Submitted by jacob burton on Thu, 2012-10-04 20:16
Yes, they're two separate techniques. One is for seeding and prepping a whole-raw bell pepper while the other is for roasting to achieve a smoky flavor.