Roasted Bell Peppers

Name: Roasted Bell Peppers
Total time: 50 min
Yield: Serves 6 (Makes 1 1/2 cups)
Ingredients: 3 large bell peppers (about 1 1/2 pounds)

Time

50 minutes

Yield

Serves 6 (Makes 1 1/2 cups)

Ingredients

Ingredient check list

3 large bell peppers (about 1 ½ pounds)

Test Kitchen Techniques

Why This Recipe Works

For bell peppers that boasted plenty of sweet, roasted flavor and were softened but not mushy, we turned to the broiler, not the oven or an open flame. Cutting the bell peppers into three pieces each so that they would lie flat helped them cook evenly. Broiling the pieces until the skin was well charred ensured maximum smoky flavor in the flesh beneath. Steaming the bell pepper pieces in a pouch fashioned from the aluminum foil on which they were cooked expedited peeling and cleanup.

Before You Begin

Cooking times will vary depending on the broiler and the thickness of the bell pepper walls, so watch the bell peppers carefully as they cook. Green bell peppers retain some bitterness even when roasted and so are best used as a complement to sweeter red, yellow, and orange bell peppers.

Instructions

Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Slice 1/2 inch from top and bottom of each bell pepper. Gently remove stems from tops. Twist and pull out each core, using knife to loosen at edges if necessary. Cut slit down 1 side of each bell pepper.

Turn each bell pepper skin side down and gently press so it opens to create long strip. Slide knife along insides of bell peppers to remove remaining ribs and seeds.

Arrange bell pepper strips, tops, and bottoms skin side up on prepared sheet and flatten all pieces with your hand. Adjust oven rack 3 to 4 inches from broiler element and heat broiler. Broil until skin is puffed and most of surface is well charred, 10 to 13 minutes, rotating sheet halfway through broiling.

Using tongs, pile bell peppers in center of foil. Gather foil over bell peppers and crimp to form pouch. Let steam for 10 minutes. Open foil packet carefully and spread out bell peppers. When cool enough to handle, peel bell peppers and discard skins. (Bell peppers can be refrigerated for up to 3 days.)