Peppers can be roasted over a gas flame.
Roasting peppers in a bag cooks the skin until it becomes dark brown without fully charring or blistering. Use the thick, fleshy skin of yellow or bell peppers, since they're slow to burn. The end result from roasting is a tender, sweet pepper with a smoky flavor. After roasting, season with garlic and onion, garnish with fresh basil and serve with crusty Italian bread for a delicious appetizer or light dinner.
Instructions
1. Wash four large peppers under cool water.
2. Cut the each pepper's stem with a sharp knife and remove the core and seeds. Place the peppers in a baking pan lined with a sheet of aluminum foil.
3. Preheat the oven to 400 degrees Fahrenheit and place the baking pan directly onto the oven rack. Use grilling tongs to frequently turn the peppers until the skins are light to medium brown.
4. Remove the peppers from the oven and roast further by placing them in a food-grade plastic bag. Tie the bag in a knot to allow the peppers to steam. Let them sit for 15 to 20 minutes or until the peppers are dark brown.
5. Remove the roasted peppers from the plastic bag and place them in a medium-size bowl. Peel by hand any overcooked, charred skin and discard. Cut the peppers into strips with a knife and arrange them on a serving plate.
Tags: brown Remove, dark brown, peppers from