Basic Roasted Bell Peppers
4 whole bell peppers (any color; yellow, orange & red bell peppers will be the sweetest)
Step 1: (choose a method of cooking)
Roast: Heat the oven to 450°F. Put the peppers on a rimmed baking sheet lined with foil. Roast, turning the peppers as each side browns, until they have darkened and collapsed, 50 to 60 minutes if roasting.
Broil: Position the rack under the broiler about 4 inches from the heat source and turn it to high. Put the peppers on a rimmed baking sheet lined with foil. Broil, turning the peppers as each side browns, until they have darkened and collapsed, 15 to 20 minutes under the broiler.
Grill: Prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the fire is hot, put the peppers directly over the heat. Grill, turning as each side blackens, until they collapse, 15 to 20 minutes. Then continue with Step 2, using a piece of foil to wrap them after they come off the fire.
Gather up the corners of the foil from the pan and tightly wrap the peppers (use a kitchen towel to help if the foil is too hot). Cool until you can handle them, about 15 minutes, then remove the skin, seeds, and stems. (You can do this under running water to make it a little easier.) Don’t worry if the peppers fall apart.
Serving Tips: Serve the peppers once cooled on a salad or tossed into your favorite whole grain side dish. Try blended into a homemade hummus or bean dip. Peppers can be stored in the refrigerator for up to 4 days.
Makes 8 servings
Serving Size: ½ pepper
Nutrition (Based on red bell peppers)
Saturated Fat 0.0g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Carbohydrate 3.7 g
Fiber 1.2 g
Sugar 2.5 g
Protein 0.5 g
Modified from How to Cook Everything by Mark Bittman