Roasted Peppers In Brown Paper Bag Food

ROASTED PEPPERS

Steps:

• Place peppers directly over the burner of a gas stove, or on a hot grill. Cook, turning often, until the skin is blackened and charred. Remove from the heat and place in the paper bag. Allow to cool.
• Once cool, peel, stem and seed. Do not rinse the peppers off as you will wash away the flavor. Small bits of charred skin is O.K. Drizzle with olive oil and serve.

ROASTED PEPPERS IN BROWN PAPER BAG

Steps:

• Place peppers directly over the burner of a gas stove, or on a hot grill. Cook, turning often, until the skin is blackened and charred.
• Remove from the heat and place in the paper bag. Allow to cool.
• Once cool, peel, stem and seed. Do not rinse the peppers off as you will wash away the flavor. Small bits of charred skin is O.K. Drizzle with olive oil and serve.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

CHEESE-STUFFED ROASTED RED PEPPERS

Steps:

• Heat gas or charcoal gill. Place bell peppers on grill over medium-high heat. Cook 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
• Place peppers in brown paper bag: fold down top. Let stand 5 minutes.
• Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
• Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

HOW TO FIRE ROAST BELL PEPPERS

Steps:

• Begin by washing and drying the peppers.
• To roast two or more at a time, the oven is easiest. Place on a rack in a broiler pan or baking sheet about 2-inches from the heat.
• Leave under the broiler until they blacken and blister, turning from side to side to roast evenly. (This can take from 15 to 25 minutes). They are done when completely charred on all sides.
• Remove from broiler and place peppers in a brown paper bag; close tightly for about 15 minutes or until cool enough to handle.
• Remove peppers and peel off the skin using your fingers or the back of a knife.
• Remove stem and seeds.
• To roast on a barbecue grill or gas burner, place the pepper on a long handled fork or hold with tongs as close to the heat as possible.
• Rotate from sisde to side to roast evenly and proceed as above, cooking and turning as the skin blackens.
• To roast cut-up peppers, wash and seed peppers, cut into quarters and place skin side up on a rack in a broiler pan or baking sheet. Proceed as above.