Roasting and peeling peppers is definitely worth the work, especially if you do a big batch and store them covered in oil in the refrigerator. The flavored oil can then be used for cooking, for salad dressings, or flavoring yogurt or sour cream for dips.
When roasting peppers, you should first wash the peppers. You can roast both sweet and hot peppers.
If you have a gas range, turn the burners on high and place the peppers directly onto the grates. Using tongs, turn the peppers so they get evenly charred. The peppers may hiss and bubble; it’s just the water from the peppers evaporating.
For grillmeisters: Peppers can be cooked on the grill the same way.
To use the oven, broil the peppers with the oven door slightly ajar. Be sure to turn with tongs to ensure even blistering.
As soon as the peppers are blackened all over, place them in a bowl and cover the bowl with a plate or put them into a paper bag. The steam from the peppers will condense and help facilitate peeling. Do not let the steam out.
After the peppers are cooled, take your first pepper, and with a sharp paring knife, make a slit down the length of the pepper cutting through only the top skin. Cut the flesh away from around the stem, trying not to separate the seeds from the stem area. Discard the seeds and stem and slice open the pepper with your knife. Scrape and additional seeds from the inside of the pepper.
Turn the pepper over and scrape the knife against the skin of the pepper, removing all of the charred skin. Never wash the peppers or the taste will be diminished. When finished with the peppers, cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks.
Adapted from the Food Network
Stuffed peppers (recipe from LocalHarvest.org)
I love a good stuffed pepper. Stuffed anything, really, seems fancy to me, and I do like to give people cause to ooh and aah a little bit at the table. All colors of peppers are nice to stuff.
We added a little bit of Parmesan cheese to the mozzarella that goes on the top and served it with a nice green salad. Enjoy!
- 6 medium-large peppers
- 1-1.5 pounds ground beef
- 1/2 of a small onion, chopped
- 1 clove garlic, minced
- 1 c cooked rice
- 1 t salt
- 15-25 ounces tomato sauce (1 can is 15 oz., depends on how moist you want your peppers, I use more than one can)
- 3/4 c shredded mozzarella cheese
- Cut off top of peppers and remove seeds and membranes.
- Cook peppers in enough boiling water to cover for 5 minutes and then drain.
- Cook ground beef, onion, and garlic and then drain off fat.
- Stir in rice, salt, and 10-15 oz tomato sauce. Heat through.
- Stuff each pepper with beef mixture and stand upright in ungreased square baking dish.
- Pour some tomato sauce over the tops.
- Cover with foil and bake for 45 minutes at 350 degrees.
- Uncover and bake an additional 15 minutes. Remove from oven and sprinkle with cheese.