Roasted Red Peppers(print recipe)
Many recipes (including this vegetarian chili!) call for roasted red peppers. You can purchase them in a jar, but they are super-easy to make at home.
I had a difficult time the first time I roasted red peppers, because the instructions I used were terrible. The second time was so much easier, thanks to Cooking Light’s great directions. Here they are:
Instructions from: Cooking Light
- Preheat broiler.
- Cut bell peppers in half lengthwise. Remove and discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil until blackened (approximately 5-10 minutes- keep an eye on them!)
- Once blackened, remove peppers from oven, and using tongs, transfer pepper halves to a large ziplock plastic bag and seal.
- Let stand 15 minutes.
- By now the peppers should be cool enough to handle. Using your fingers, peel the blackened skin off the peppers (it should peel off very easily).