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Roasted Peppers

Roasted peppers are not only good by themselves but they’re a tasty ingredient in spreads and appetizers. Here is my favorite roasting method.

Ingredients

6 whole red bell peppers
2 teaspoons olive oil
Kosher salt

Preparation

  1. Step 1

    Position the oven racks so that the top rack is 5 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a rimmed baking sheet with foil and coat with nonstick spray.

    Step 2

    Rinse the peppers and dry with paper towels, then coat them lightly with the olive oil and sprinkle with salt. Place the peppers well apart on the prepared baking sheet. Roast them on the top rack for 15 to 17 minutes, until the peppers are charred in spots.

    Step 3

    Remove the peppers from the oven, wrap the foil in the pan around them as much as you can, and place them in a brown paper bag. Close the bag and let the peppers cool for at least 15 minutes.

    Step 4

    Remove the skin and seeds from the peppers.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsBell PepperVegetableDairy FreeGluten FreeNut FreeVeganVegetarianMeal PrepRoastCookbooks
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