WHY THIS RECIPE WORKS:
The simple process of roasting bell peppers transforms them into soft, succulent sweetness. Incredibly versatile, they can be used to top pizzas and sandwiches; in pasta sauces, frittatas or omelets, and chicken or tuna salads; or as a simple side on their own alongside steak or chicken. For roasted bell peppers that boasted plenty of sweet flavor and were properly softened but not mushy, we turned to the broiler. Cutting the bell peppers into three pieces each so that they would lie flat helped them cook evenly. Broiling the pieces until the skin was well charred ensured maximum flavor in the flesh beneath. Steaming the bell pepper pieces in a pouch fashioned from the aluminum foil on which they were cooked expedited both peeling and cleanup. Cooking times will vary depending on the broiler and the thickness of the bell pepper walls, so watch the bell peppers carefully as they cook. Use any color of peppers here, but since green bell peppers retain some bitterness even when roasted, we think they are best used as a complement to sweeter red, yellow, and orange bell peppers.
MAKES: 1½ cups
TOTAL TIME: 30 minutes
INGREDIENTS:
- 3 large bell peppers
INSTRUCTIONS:
- PREHEAT AND PREPARE BAKING SHEET
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- Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
- PREPARING THE BELL PEPPERS
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- Slice ½ inch from the top and bottom of each bell pepper.
- Gently remove stems from tops.
- Twist and pull out each core, using a knife to loosen at edges if necessary.
- Cut a slit down 1 side of each bell pepper.
- BROILING THE BELL PEPPERS
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- Turn each bell pepper skin side down and gently press so it opens to create a long strip.
- Slide the knife along the insides of bell peppers to remove remaining ribs and seeds.
- Arrange bell pepper strips, tops, and bottoms skin side up on the prepared sheet and flatten all pieces with your hand.
- Adjust oven rack 3 to 4 inches from the broiler element and heat broiler.
- Broil until the skin is puffed and most of the surface is well charred, 10 to 13 minutes, rotating the sheet halfway through broiling.
- STEAMING AND PEELING THE BELL PEPPERS
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- Using tongs, pile bell peppers in the center of the foil.
- Gather foil over bell peppers and crimp to form a pouch.
- Let steam for 10 minutes.
- Open foil packet carefully and spread out bell peppers.
- When cool enough to handle, peel bell peppers and discard skins.
- SERVING
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- Serve the roasted bell peppers as desired
