Fresh Roasted Peppers
To add authentic flavor to your favorite sandwich, soup, pasta, or Mexican dish, roast your own fresh peppers instead of using bottled or canned varieties.
Yield: 4 to 6 chile or red bell peppers
Preparation Time: 40 minutes
Related: Chicken Lettuce Wraps
Roast any kind of fresh sweet or chile pepper, from Anaheim chilies to bell peppers.
1. Line a baking sheet with foil and put 4 to 6 fresh peppers on sheet, leaving 2 to 3 inches between peppers. Move oven rack to top position and turn oven to “broil.” Place sheet on oven rack directly under boiler, leaving oven door slightly ajar.
2. Using tongs to turn peppers, roast/broil until skin has lightly charred and separated from all sides, about 3 minutes per side. It typically takes about 12 to 16 minutes total.
3. Using tongs, place roasted peppers in an airtight container or ziplock bag and allow the peppers to sweat for 15 to 20 minutes.
4. Remove the peppers from container one at a time. Under cool running water, peel each pepper. Slit using your finger and pull out veins, stems, and seeds. Set peppers aside to drain on paper towels before chopping.
Related: Recipe: Zoodles With Meat Sauce
Nutritional Information: 1 medium red bell pepper; 37 calories; 0g fat; 7g carbohydrate; 2g fiber; 1g protein; 0mg cholesterol; 5mg sodium
Nutritional Information: 1 medium Anaheim chile pepper; 20 calories; 0g fat; 3g carbohydrate; 0g fiber; 1g protein; 0mg cholesterol; 0mg sodium
Nutritional Information: 1 medium Poblano chile pepper; 13 calories; 0g fat; 3g carbohydrate; 1g fiber; 1g protein; 0mg cholesterol; 2mg sodium
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