Method:
- Preheat oven to 425 (convection) or 450 F
- Slice peppers in half and discard stem, seeds, and membrane
- Place them on a lightly oiled baking sheet (skip oil if using foil or parchment paper), cut side down.
- Don't crowd the pan, each piece should be separate
- Roast the peppers for 15 - 20 minutes or until the skin turns black or collapses
- Remove peppers from oven and place in a covered bowl
- After peppers have cooled down enough to handle, peel the skin (it should slide easily)
- Chop the roasted peppers and use in any recipe (salad, sauce, pesto, etc.)
- Can also fill an ice cube tray and freeze them overnight. Transfer to a freezer safe box/bag for later use
Notes:
This method works for many types of peppers including Anaheim, Poblano, Jalapenos, etc. Most commonly used to prep red peppers for various dishes
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