How To Roast A Red Pepper
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How To Roast A Red Pepper
Roasted red peppers are easy to prepare and go with so many different dishes, be it salads, chicken, fish and pasta. Martin Nisbet, head chef at Angelus restaurant in London, shows you how to make them yourself.
- Prep:
- 15m
- Cook:
- 20m
- Total:
- 35m
- Temp:
- 200° c - 390° f
Ingredients
- 2 red peppers
- olive oil
- salt
- pepper
Method
Preheat the oven to 200 degrees celsius. Break the stems off the red peppers, so that they can stand upside down in a roasting tin or baking dish. Drizzle olive oil and sprinkle salt and pepper over the peppers and rub this seasoning into the skin.
Place the tray with the peppers into the oven for around 20 minutes or until the peppers have started to brown and soften. Remove them from the oven, place them in a clean bowl and cover with cling film. This will create some steam, which will help the skins come off later. Leave the peppers in the bowl for 15 to 20 minutes. When they are cool enough to handle, remove them from them bowl and place on a chopping board. Cut them in half and remove any seeds and drain any juice. Cut them in half again, turn them over and remove the skins gently using the back of a knife.