I love fall, and to me one of the most beautiful fall foods is colored peppers. Now I know, you can get them year round at the grocery store due to greenhouses growing them in far off places like Canada and Mexico, but those are not what I am talking about. Remember, I am a farmer, and peppers are one of my favorite crops. But wow, do they require patience. They sit there green for most of the summer, while I wait. I admit it, I do not really like green peppers, so I leave them on the plants waiting for color.
Eventually they turn red and gold, and I am in heaven.
I like eat them raw, but I really love them when they are roasted. I have roasted them by putting them over the barbecue to blacken the skin, but I find that if you use the oven broiler it is faster and they are easier to peel when you are finished.
You can remove the stem and seeds before or after broiling. To be honest, I forgot to remove them this time, but it really is much easier to just get rid of the seeds and stem first. Just cut around the stem in a circle with a serrated knife, pull out the center, and remove any seeds still clinging to the inside of the pepper with your finger.
Then just lay the peppers out evenly on a roasting pan and place them under the broiler. Once the sides that are up get browned, turn them over until another side is up. Once all the sides are brown, remove them from the pan into a bowl. By the way, some may brown faster than others; just remove them first and rearrange everything if necessary to get broiling action on all the peppers.
See how the skin is all shriveled up? When it sits and steams for a few minutes while it cools, it will be easy to peel off.
After they have been in a bowl for a while and are cool enough to handle, scrape off the skin. If you did not remove the core and the seeds do it now. You may need to wash them under some water to get rid of the interior seeds. I don’t like losing all those delicious juices; that is why I think it is better to take the guts out before your broil them.
The skins come off easily. Just put them all in a bowl with any liquid that has accumulated and they are ready to go. I store them in the refrigerator to be used in salad, pasta dishes, sauces and sandwiches. I also freeze any extra I have to use in the winter, but often I do not have extra because I can eat a lot of them!
Try them in my Red pepper aoli sauce recipe or the Fall roasted eggplant salad!
© 2013. Dayna Green-Burgeson RD, CDE. All Rights Reserved.
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