Roasting peppers

Yield: 4 servings

Measure Ingredient
2 \N Red peppers
2 \N Yellow peppers
2 \N Orange peppers

Turn over three burner grates on a gas range so that they are concave. Set range to a high flame, and place two peppers on each grate, so that they are directly in the flame. Roast peppers, turning occasionally with tongs, until they are evenly charred and soft all over. Do not worry if peppers split. Transfer each pepper to a sheet of paper towel, and wrap tightly.

Let them steam for at least five minutes. This "sweats" the peppers, loosening the skin. Remove the charred skin with the paper towel, rubbing gently if necessary. It is not recommended that you rinse the peppers under running water to remove the skin -- this will wash away a lot of the flavor. Serves 4. Comments: This same technique will work on an outdoor grill, or even under your broiler -- just turn the peppers as necessary to blacken them.

Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 32 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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