How to Roast A Red Pepper

 

Heat oven to broil.

Line a baking sheet with parchment paper or silpat.

Wash and dry peppers. Lay on bake sheet. Turn as each side blackens. There will be moisture released so be careful when you open the oven. Use caution!  It fogged the lens.

Once the sides are black, move to a steel bowl and cover the bowl with plastic wrap.

Let it steam 10 minutes. Peel off skin.  Slice into slices and remove the stem and seeds. These can be covered in olive oil and frozen. 

* Some lay a pepper right on the burner. This makes a mess, but you do have control of the blackening. Know that sugary liquid comes from the pepper so it has to go somewhere. A hot burner isn't the best idea.

Uses: in pasta dishes, pizza toppings, charcuterie boards or omelettes.

How To Cut a Pepper

The goal is to have a nice even dice, with no seeds. First cut off the top, then then bottom. Then cut through the side and go around the pepper, careful to not disturb the seeds! Cut away in "squares" and make even julienne strips. Cut the strips into even diced peppers. Tah-dah! You can freeze this for quick soups and stews. They will be a little mushy....but it's stew, who cares?