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Roasted peppers

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Ingredients for 1 servings:

  • 4 bell peppers, red, orange or yellow

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

pure for further processing, without marinade or oil

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Line a baking sheet with parchment paper. Wash and dry the peppers, quarter them, and remove the stems, white membranes, and seeds. Place them skin-side up on the baking sheet and roast for about 25 minutes, until the skin turns brown and blisters. If using a broiler, reduce the roasting time to about 10 minutes. Check frequently to be on the safe side. Remove the baking sheet from the oven. Cover the vegetables with a damp cloth for 15 minutes. After that, the skin can be easily removed, and the pepper quarters can be used for further preparation.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Roasted peppers