jps
08-21-2009, 02:08 PM
I love the way these taste...
Take as many red bell peppers as you want. Place them directly on the oven rack and roast. Rotate every once in a while until the skin becomes a medium brown to light black. When they are completely cooked, take the peppers and place them into a brown paper bag and close the top so nothing escapes. This helps with the skin removal. After a couple of minutes in the bag, the skin practically falls off leaving you with fleshy, tender, roasted red peppers.
They are good enough just like that, but you can zip it up too. I like sauteeing some red onions and garlic in olive oil and then spreading that mixture over the peppers. Best on bread, but bread is a no-no for me, so I'll eat it with broiled sausage or just as a snack.
Take as many red bell peppers as you want. Place them directly on the oven rack and roast. Rotate every once in a while until the skin becomes a medium brown to light black. When they are completely cooked, take the peppers and place them into a brown paper bag and close the top so nothing escapes. This helps with the skin removal. After a couple of minutes in the bag, the skin practically falls off leaving you with fleshy, tender, roasted red peppers.
They are good enough just like that, but you can zip it up too. I like sauteeing some red onions and garlic in olive oil and then spreading that mixture over the peppers. Best on bread, but bread is a no-no for me, so I'll eat it with broiled sausage or just as a snack.