How To Roast Peppers

Hi, there. I'm Matt from the Underground Cookery School and today, I'm going to do a video cookery lesson for you. Hi, so today I'm going to show you how to roast a red pepper.

What were going to do is just rub the little fella with some olive oil, could be a lady. And what I'm going to do now is stick this in the oven. And you want to keep it in there for about 35 to 40 minutes and what I've actually done is prepared one earlier and as you can see, it's completely burnt, which is quite remarkable.

It's one of the few things in life that you actually need to burn in order to achieve success. What I'm going to do is to tear this off the cooking tray, or the roasting tray. Like so, into the pan and I'm going to cover with tin foil, cling film rather.

And what we need to do is just leave that for 10 minutes and in that time, what's going to happen is pepper is going to sweat. So that's been in there for a good 10 minutes and it's really quite soaky. I'm going to take the bowl out of the way - actually I'm going to put it over here, you will see why in a second.

What happens now is fantastic because you can just pinch the skin off. The skin doesn't have any nutritional purpose to it, it's very difficult nor impossible to digest, so let's get it off. And with it off, the vegetable's flavour is absolutely unharmed.

The next stage is just to scrape out any of the seeds. Now in both peppers and chilli for that matter, the heat is always in the seed. So in this case they are quite mild, but they are never the less quite bitter.

And then the final part of the job is simply and obviously, all the burnt outer skin is in there, so even though you burnt the peppers when cooking them, they are actually in a really lovely state. Now I'm just cutting them into stripes. So I'm just going to carry on, regardless.

I'm almost there, I'm just going to plate those up and that is how to skin and roast red peppers. .