RICK TOZZI'S ROASTED BELL PEPPERS
There are several ways to roast bell peppers. I find that over a gas
or charcoal grill is the best.
However you can roast them in your
oven or on the gas grate of the stove (I dont recommend direct roasting on the grate, since it will leave a lot of liquid on the burner from the pepper).
- 7 Green or Red Bell Peppers
- Olive Oil enough to coat the peppers
- 2 3 buds of garlic depending on size
- Salt and Black Pepper to taste
Directions using an Oven Broiler:
- Turn on the broiler in electric oven, but leave the door slightly open to
insure the burner element stays hot.
- Place some aluminum foil on a cookie sheet and arrange the peppers on the tray.
- Place the tray as close to the broiler element as possible.
- Check the peppers and when the side starts to burn or char,
remove the tray and turn the peppers to the next side.
- Return the tray to the oven.
- Repeat this process until the all the sides of the peppers have been charred.
- Removed the peppers from the tray and place in a brown paper bag.
- Leave the peppers in the bag for 10 15 minutes to cool down.
- Take one pepper at a time from the bag and in the sink begin pealing the skin from it.
Turn on the cold water to give a steady stream of water not too high and peal the skin
while the pepper is under the stream of water.
- Remove the seeds from the inside of the pepper and then tear
the pepper into 4 or 5 pieces and place in a colander to drain.
- After all of the peppers have been cleaned and drained, place them in a small bowl
and add just enough oil to coat them.
- Press the garlic buds in a garlic press over the bowl of peppers and mix the garlic with the peppers and oil.
- Salt and pepper to taste.
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