Roasted Bell Peppers
How to roast bell peppers & easily remove the skins
Servings: 3 peppers
Ingredients
- 3 large bell peppers
- 1 tbsp vegetable oil
Instructions
- Preheat the oven to 220 °C (430 °F).
- Prepare the peppers: Cut the bell peppers in two. Cut out the stem. Remove veins and seeds. Flatten the pepper halves with your hand.
- Using your hands, rub a thin layer of oil all over the peppers.
- Place on a rimmed baking sheet, skin-side up. For easy clean-up, you may line the pan with heavy-duty aluminum foil.
- Bake on convection mode at 220 °C for 20 to 25 minutes, or until the peppers look shriveled and the skins blackened and blistering.
- Remove from the oven, and immediately cover the tray with a sheet of aluminum foil (or plastic wrap if heat resistant).
- Let the peppers cool down for about 10 minutes. During this time the steam will loosen the skins.
- Remove the pepper skins by hand. The peppers are now roasted and ready to use.