Fire Roasted Bell Peppers
Fire Roasted Bell Peppers
Makes 4
8 min.
active cooking time
20 min.
total cooking time
Roasted bell peppers are cooked over high heat until their skins blister and blacken, then placed in a covered bowl to steam ("sweat"), loosening the skins. Once peeled, the peppers are tender and silky, with a mild sweetness and smoky flavor that’s ideal for salads, sandwiches, antipasti and many Mediterranean dishes.
Ingredients
4
Minnesota Grown bell peppers (any color)
- Kowalski's Extra Virgin Olive Oil, for coating the peppers
1
large heat-safe bowl with lid, for steaming the peppers
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste (optional): fresh or dried herbs, lemon wedges and balsamic glaze
Directions
- Remove stems from bell peppers. Using your fingers or a spoon, remove seeds and membranes, leaving peppers otherwise whole.
- Toss peppers with oil.
- Turn a gas burner to high heat; place peppers directly over flame, turning every 2-3 min., until skins are blistered and charred on all sides (about 8 min.).
- Transfer peppers to heat-safe bowl; cover with lid and let steam for 10 min.
- Rub peppers with a clean, dry paper towel to remove the skins.
- Season with salt and black pepper; serve warm, at room temperature or chilled with desired garnishes.
Tasty Tips:
- Don't have a gas stove? After tossing peppers with oil, roast in a preheated 475° oven for 30 min. or broil for 10 min., turning peppers halfway through cooking. Continue with step 4.
- Minnesota Grown bell peppers are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh peppers grown elsewhere may be used.
