Charred Whole Roasted Bell Peppers
A kitchen essential made easy. High heat blisters and chars the skins to perfection, resulting in a sweet, tender, and smoky pulp that's perfect for salads, sauces, or sides.
Charred Whole Roasted Bell Peppers
A kitchen essential made easy. High heat blisters and chars the skins to perfection, resulting in a sweet, tender, and smoky pulp that's perfect for salads, sauces, or sides.
Ingredients
- 4 large bell peppers (approx. 23 oz total)
- 0.34 fl oz neutral oil
Instructions
Wash the bell peppers under running water and pat dry with a kitchen towel.
Coat the bell peppers with a thin layer of oil.
Place the whole peppers in the basket and set the temperature to 400°F.
Cook for 26-30 minutes. Halfway through cooking, turn the peppers using tongs.
Remove the peppers when wilted and slightly charred. Place them in a paper bag and seal for 10 minutes. The skin will then peel off easily.
Nutrition Facts
Amount per 1 servingChef's Tip
"Placing the cooked peppers in a sealed bag or a covered pot allows the residual steam to separate the outer skin, facilitating removal."