|If I knew how easy these were to make myself, I would never buy them before. I bought a bag of peppers today and here's what I did. After they are roasted in the oven or on the grill, just add simple ingredients you have in the house and get out that Italian bread your in for a great sandwich or a topping for that roast beef or other cold cut meat you have in that refrigerator. tTese await you! Oh by the way try these with your favorite cheese melted. |
They are the bomb with melted provolone on Italian Bread or just by themselves!
Well here is a tip I found out when roasting peppers in the house.
You will always want to use vegetable oil brushed lightly on each pepper. Olive oil smokes and burns under the broiler. So you will want to use the olive oil later on to mix them with.
Preheat the oven broiler:
After you coat the peppers using around 2 teaspoons of vegetable oil on each pepper, getting it inside the folds and creases, place on a baking sheet, laying side ways down.
On the highest rack in the oven, place the sheet under the broiler and keep a good watch on them. As they turn black spots on one side, take the pan out turn them with tongs and place back into the oven. Continue doing this step until all sides are dark spots. Take out and place in a bowl, covered with plastic wrap. This will let the skins pull away easy so you can peel them off much easier than trying to scrap them. They really come off quickly this way!
Last place the peeled cleaned pepper in a bowl sliced length wise. Add a little extra virgin olive oil and some minced garlic, salt, pepper to taste... there you have it roasted peppers better than any store bought!
+Curt Iffert Author