Slicing and Roasting Bell Peppers

Slicing and Roasting Bell Peppers


Sweet red peppers get used in lots of
different ways. You’ll see them in little thin strips in
your salads. You’ll see them diced up used in
stir-fries. And you’ll also want to roast them sometimes. Now some people will roast a red pepper by sticking to skewer throughlike that through the center and
then standing there for about 10 minutes over a burner on the stove. and then they’ll go to the next red pepper and next one and pretty soon, you know, thirty, forty
minutes is gone by you still roasting peppers Well I’ve tried to figure out a different
way to do peppers, so I’m more likely to cut off one end, cut off the other, and then start down right along the edge,
lower edge and just try to come along this way in, and
take out the ribs in the seeds. Flatten it out. Like that and then take a broiler pan. And I’ll put a series of red peppers across on the broiler pan. Broil it. All the
peppers get done once. They blacken easily. You take them out of
the broiler pan once they’re blackened. Put them into a paper or plastic bag for
a few minutes. And they will steam themselves, and then the skin comes off easily under some cold running water and you got
yourself your own roasted red peppers. Now, red peppers for use in a salad. You might wanna just, rather than, opening up flat out that way, is just cut
down one side cut down this side, cut down this side here we go and then one more time and all the seeds are over here, mostly. And then you can just line these guys up or you can stack them you can do whatever you want with them. And by stacking things up and slicing multiple layers at once. There ya go. All done. Have fun using these tips and tricks and get
cooking.

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