Roasted Red Bell Peppers

17 comments

Appears in Cook's Illustrated May/June 1996

After flaming, broiling, and baking dozens of bell peppers of every color, both whole and sliced, we find that slicing and oven-broiling the peppers yields superior results.

SERVES Makes 4 roasted peppers

TIME 30 minutes

WHY THIS RECIPE WORKS

We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroa...

Print