In Season: Roasted Red Peppers

red-peppers

The farmers markets are loaded with bell peppers—and the sweet red variety are my favorites!  Bell peppers are a great in salads, stir fries, or even as a healthy snack served raw with some salad dressing as a dip.  However, my favorite way to eat bell peppers is after they are roasted on the grill.

Anytime I’m grilling and have a spare pepper in my fridge, I toss it on the grates next to whatever I’m cooking.  They are so versatile, I use them on top of salads (green, pasta or bean salads), in omelets or frittatas, or just about anywhere else I want to add some great flavor and color.  The key here is to basically burn the pepper.  Yes, you read right…. this is the one time when you actually want to burn your food! 

roasted-peppersYou need no special tools or skills….these are basically impossible to mess up!  Just put the whole peppers, unadorned, right on the hot grill, and as each side blackens, turn with a pair of tongs.  When the entire pepper is black, remove it from the grill and place in a bowl and cover with foil or plastic wrap for approximately 10-20 minutes.  This will create steam which loosens the blackened skin from the flesh of the pepper.  You can also place the pepper in a ziplock or paper bag and create the same effect.

You should allow the pepper to cool before removing the blackened skin, because it will be extremely hot and difficult to handle.  Simply use your fingers to pull away all traces of the skin, split the pepper (it will likely rip open while you’re removing the skin), and remove the seeds and stem.  The flesh will be sweet and tender, and can be easily chopped or cut into strips.  Try to do this over a bowl so all the flavorful juices from the pepper are not lost!  They can be tossed right into your salad or dish for even more roasted red pepper flavor!!

Burn, baby, burn!!!  And enjoy those roasted red peppers this summer!

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

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One Response to “In Season: Roasted Red Peppers”

  1. frances Says:

    The first picture frightened me! I’m glad you cleared
    up the need to burn!!!!!

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