Roasted Peppers

Skinning peppers in this fashion is used for various recipes. It also adds a flavor changer that is more then subtle and very delicious. Here are some simple steps to follow for amazing roasted peppers.  After you have roasted the peppers you quickly add them to a closable container and seal them in so that the steam will help lift the skins off the peppers. You don't have to Roast them.  You can do the same thing in a heavy pan on the stove, over open flame like a grill, or under the broiler.  Just make sure to keep a tongs available and keep turning watching as the skin blisters but doesn't burn through the peppers. 

Peppers steaming and cooling after roasting

1. Choose ripe thick fleshed peppers that are sweet like bell peppers.
2.  pre-heat oven to 400 degrees 
3. rub a light layer of olive oil on your peppers and set them in a roasting pan
4. roast for 30-40 min. turning them occasionally to roast evenly, until the skin blisters and pulls away from the meat of the pepper.
5. Get a large shallow container, Ziplock bags, paper lunch bags, what ever will stay closed and will not let steam out.
6. Remove the peppers from the oven and store them right away in your closable bags, and let them cool out on the counter.
7. After the have cooled you can take the peppers out of there containers. 
8. Cut the peppers in half. from stem to bottom. gut the seeds out and any membrane inside. slide any skin left on the peppers off and any hard to grab peaces just scrap off with a sharp knife. 

  After you have roasted the peppers you quickly add them to a closable container and seal them in so that the steam will help lift the skins off the peppers. You don't have to Roast them.  You can do the same thing in a heavy pan on the stove, over open flame like a grill, or under the broiler.  Just make sure to keep a tongs available and keep turning watching as the skin blisters but doesn't burn through the peppers. 

You now have roasted skinned peppers!  Enjoy!