![]() Good Cooking since 1995 Roasted PeppersConvert the recipe Recipe by: Chef John V. Amount/Measure/Ingredient: 2 whole bell peppers Vinaigrette Preparation: Wash 2 whole bell peppers, red, yellow, green or orange and dry. Cut in half and remove all the stem and seeds. Place the half peppers over an open flame on a gas stove, skin side down. With the flame on high, burn the skins until black and charred all over. When done place in a bowl and cover with plastic wrap to finish cooking and let the steam soften them. After 15 minutes rinse under a stream of cool running water. Rub slightly and the charred skins will wash off and you will be left with a perfect roasted pepper. Cut into strips and marinate in vinaigrette. Copyright 1995-2022 Content Chef John, Good Cooking, Inc. All Rights Reserved Contact About Media Help Privacy Classic HTML Sitemap XML Sitemap Mobile Sitemap |