We've roasted bell peppers before, but it was not until my last cooking class that I discovered the chef's method for roasting a bell pepper - green and red. I assume the same principle applies to other peppers as well in case you are wondering. We'll test it at some point.
- Place oven rack close to top of oven
- Set your oven to 400+ degrees
- Place a whole bell pepper on baking sheet and put in oven - that's right, don't cut it up!
- Back until skin has blackened
- Pull from oven and immediately wrap in tinfoil*
- Let sit in tinfoil for five minutes and then unwrap
- Peel the skins from the peppers and slice to desired size/shape
- Add to dish
* You place the peppers in tinfoil to steam them, thus allowing the skin to peel of easier.
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