Cook a rainbow.

I Love Roasted Red Peppers.  They pack serious flavor and they’re good for you.  1/2 cup of Red bell pepper contains more vitamin C than 3/4 Cup of Orange Juice, over 100% your recommended daily value.  They’re frickin’ expensive though, even the readymade roasted red peppers are expensive.  Wait, did you read my post yesterday, 4 peppers for a dollar at the ranch market, so stock up, I did.   I bought a bagful and roasted some myself, here’s how.

What you need:

Red, yellow or orange bell peppers.  Save the produce bags, you’ll need them.

Peppers

Cooking oil or non stick spray.

Coat the peppers in oil, I spray them with nonstick spray.  If you decide to use nonstick spray, here’s a tip, spray them over the sink.  Spraying them on the baking sheet will result in the oil burning and smoking, spraying them over the floor will result in slippage which may or may not be comical.

Place the peppers on a baking sheet and place under the broiler in your oven.  Get them as close to the heat source as you can without touching it.  Turn the Broiler on.  Leave the door open a crack.  We want the outside of the pepper to burn, but we want the inside to cook as little as possible.

When one side of the peppers is completely charred, pull them out, turn them over and put them back in.

When all sides are burnt, remove them from the oven,  They should resemble this.

Roasty!

Place charred peppers into the produce bag and tie it off.  Place this bag into a plastic grocery bag and tie it off also.  This will allow the peppers to steam which will help when removing the skin.

Bag em.

Place them in the freezer, set the timer to 15 minutes, and walk away.

Pull them out after the fifteen minutes, if they are still too hot to touch put them back in the freezer for another 10 minutes.

As soon as they are cool enough, dump them out on a cutting board.  Peel the skin off as best you can.  It should come off easy, but sometimes it doesn’t.  Peel as much skin off as you have patience for.

Like Peeling a Sunburn.

Remove the top of the peppers and the seeds.  The best way to get rid of all the seeds it to rinse the pepper under cool water, just try to rinse as little as possible because you’re also rinsing some of the flavor away.

Get rid of the seeds and stems.

They’re ready.  I’ll include some recipes soon to utilize these peppers, the  ones that I mentioned, the chimichurri (which, I’ve heard, is fantastic on a steak),  the curry (I’m thinking a sweet potato, carrot and pea curry), and the wrap.  You could also chop these and add to a salad, add them to a pasta dish, or just add them to a sandwich.