It always amazes me how expensive roasted red peppers are because they are so incredibly easy to make. Here’s my technique, you’ll notice sans brown paper bag.*
Favorite ways to enjoy roasted red peppers? Simply with fresh Italian or French bread and a little sharp provolone cheese. I add them to sandwiches, salads, pasta. There’s a restaurant in Montclair NJ (the name is escaping me!) that makes these roasted pepper, spinach, cucumber and provolone sandwiches on toasted ciabatta bread with pesto – off the hook good.
Fresh red peppers (however many you’d like)
Garlic to taste
1. Preheat your oven to 425 degrees. Rinse peppers and place on ungreased shallow pan or a cookie sheet with an edge.
2. Bake at 425 degrees for about 30 minutes. Every ten minutes you’ll want to turn the peppers. After twenty minutes (or two flips) turn the oven down to 350 degrees. It is ok if the peppers begin to char. You’ll know they are done when they start to deflate or collapse.
3. Remove peppers from oven and place cookie sheet on top of range. Turn off the oven but leave the sheet to cool for about 30 minutes or until the peppers are warm but not hot.
4. Grab the top of the pepper (where the green “lid” is) and pull it off. You may be able to pull most of the bulb of seeds out with the lid. Then slowly remove the skins of the pepper. You should be able to work from the charred sections and if you pull gently enough, the skin should come off in big sheets. You can use a knife but I usually just tear the peppers into strips with my hands.
5. Put in air tight container. You can add some cloves of whole garlic if you wish. Lasts in refrigerator for about a week.
* Some little old Italian grandmothers swear by the brown bag method. Instead of keeping your peppers on the range to cool, they put them in a brown paper bag to steam. It helps the skins come off more easily. However, my method of turning the temperature down towards the end and having them cool on the warm range both aid in the skin removal process.