Peppers get an amazing sweet taste and a smokey aroma when they are roasted. They are so easy to make because it’s just popping them in the oven and peeling them afterwards (so easy).
They are very versatile and there are many uses for them; Matcbuha Salad, Pickled Roasted Peppers & Garlic, Eggplant & Roasted Peppers Salad, and many more. You can also add them to any salad or sauce to bring some sweetness into the dish.
Once you’ve cut them in half, just remove the seeds and stem and place them, cut side facing down, on a baking sheet. Pop them in the oven on medium-high heat for 30 minutes until they are soft and wrinkly
The trick for easy peeling is to let them “sweat” for atleast 30 minutes in a sealed place until they cool off. You can place them in a covered pan or bowl, or in a plastic bag which is then closed to assure the moisture stays inside. AFter 30 minutes (or even a couple hours) you can easily peel it with your fingers.
- As many bell peppers as you want (I like red and yellow)
- Preheat oven to 180 degrees and line a baking sheet with parchment paper.
- Cut the peppers length wise in the middle and remove seeds and stem.
- Place the peppers, cut side down on the baking sheet and place in the oven for 30 minutes, until the top is completely wrinkly with black spots and peppers are soft
- Remove from the oven and place inside a plastic bag, or bowl covered with lid for 30 minutes (or more)
- Remove the peppers, one by one and peel the skin gently with your fingers.
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