technique for roasting peppers - casale

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Technique for Roasting Peppers

 

Recipe By :Anne Casale 1994

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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7 ounces firm thin-skinned bell pepper -- (each)

 

Select large firm red, yellow, or green bell peppers for roasting. Look over

each pepper carefully to be sure it has no blemishes. For perfect roasting, each

pepper should weigh at least 6 to 8 ounces.

 

1. Adjust oven rack to 6 inches from broiler and preheat to broil setting.

 

2. Wash peppers in cold water; blot dry with paper towel. Slice off both ends of

each pepper to make a cylinder. Discard top and bottom ends or save for another

use. Cut each half lengthwise into 3 even pieces. Lay the pepper pieces on work

surface with skin side down. Carefully remove all seeds and slice off any

protruding ribs.

 

3. Place pepper strips, cut side down, on a baking sheet. Broil peppers until

partially charred, about 5 minutes. Remove from oven, wrap in paper towels, and

place in a plastic bag. Secure the end with a twist tie and let stand for at

least 1 hour to cool. Remove from bag and peel peppers with a small paring

knife. Pat dry with paper towel and cut into desired lengths.

 

Source:

" Lean Italian Cooking [iSBN 0449907880] "

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Per Serving (excluding unknown items): 44 Calories; trace Fat (5.4% calories

from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1 1/2 Vegetable.

 

NOTES : When large thick-skinned bell peppers are available, buy several pounds.

Roast the peppers, peel, and leave in large strips. Place in plastic containers

and freeze until needed. Defrost peppers 4 hours or overnight in refrigerator

before using.

 

Nutr. Assoc. : 2236