Roast Bell Peppers

Store-bought roasted peppers aren’t only expensive, but they usually lack flavor from being stored in water or oil. Like most things, the homemade variety tastes far superior.

This is a great way of making roasted bell peppers. They are slightly smoky and sweet, and are the perfect addition to any recipe. Try them in my butternut and red pepper soup or pumpkin and sage scones.




1. Rinse and pat dry the whole peppers.

2. If roasting just one pepper, heat directly over a gas flame until nicely-charred all over. If roasting more than one pepper, place them under the grill (broiler) and cook until nicely-charred all over.

3. Transfer charred peppers into a large bowl or onto a plate. Cover with cling film (plastic wrap) and allow them to cool for 15-20 minutes, or until cool enough to handle.

4. Peel the charred skin off each pepper, remove the stalk and seeds, then rinse and pat dry. The peppers are now ready to use.


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