by Denisa Howe

Created on: January 15, 2009   Last Updated: January 28, 2009

Fresh roasted peppers with a dash of parmesan cheese, add some fresh bacon bits, sprinkle with parsley flakes and watch the adults drool. After tasting fresh roasted peppers and discovering how easy they are to make, store bought ones will remain a thing of the past. Roasted peppers enhance fresh salads, subs, sandwiches, meat dishes or just alone as an appetizer.

There are several ways in which to make roasted peppers. Even the men can have fun grilling them outside, stovetop or you can use the oven broiler. The most important thing to remember when roasting peppers is you need to stay close and keep an eye on them while roasting. Peppers burn or scorch easy and cause a bitter taste.
Grilling: As with all vegetables, wash first. Place peppers directly on the grill, turning repeatedly until skin turns black and begins to blister. Next remove and place in a sack or a bowl. Make bowl or sack as air tight as possible. You are wanting the peppers to develop steam. Let stand for about 15 to 20 minutes. Then remove peppers from bowl, the skin should slide off without difficulty. Cut peppers in half, core and eliminate seeds. Cut or slice to desired look or need. That's all there is to it.
Stove Top Method: Gas Stove Top ONLY.
Simply hold pepper over open flame with a pair of tongs. The longer the tongs the safer. If you are roasting more then one pepper at a time, you can place peppers directly on top of stove grates. Watch peppers closely, turn often until skin has turned black, and began to blister.

Next place peppers in airtight container and let stand for about 15 to 20 minutes to build up steam. Remove from container, peel skin off, core and remove seeds. Use as desired.
Oven Broiler Method: You can spray baking pan with a cooking spray to keep peppers from sticking. Position peppers on shallow baking pan, or cookie sheet, brush lightly with olive oil coating the peppers. Broil with medium heat, about 400 degrees, turning regularly until skin has turned black and blistered. Next put peppers in an airtight contain, to build up steam, for about 15 or 20 minutes. Take peppers from container and scrape off skin, core and eliminate seeds.
Storing Roasted Peppers: I have found the best and easiest way to store roasted peppers is to freeze them. Layer peppers between sheets of wax paper in a plastic container. They will last for quite a few months and stored this way makes it easy to thaw only what you need at the time. You will notice a small difference in texture. You can also store them in a container, cover with olive oil and refrigerate, but use with in a couple of weeks. When using them after storing in olive oil, you can rinse the oil off if you desired. I have on occasionally stored them in balsamic vinegar and it does add a strong vinegar taste which I like; but if not you can rinse these as well.

Add a little salt or garlic for flavor and perhaps some olive oil. I have found roasted peppers to be one of the easiest recipes to make. It actually takes about 30 minutes from start to finish. You may use these methods for sweet peppers or hot ones.

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