How to Roast Capsicums (Bell Peppers)
You definitely need to add this technique to your file of cooking recipes for one. It’s a great base for all kinds of dishes for yourself or your guests when you get around to entertaining.
Preheat oven to 190 0 Celsius (2000 Fahrenheit)
- Prepare Capsicums: Wash and wipe down. Cut off the stem end – you will end up with a little cap. Throw out the tough green stem, but dice the flesh of the cap, place in a covered container and store in the fridge for use in other dishes over the week.
- Keeping the capsicums intact, use your fingers to carefully remove as much of the white membrane of the ‘ribs’ as you can, keeping the capsicum intact.
- Place capsicums, cut end down, into a baking dish lined with baking paper.
- Cook for 30 minutes. At the end of this time the capsicums should be getting slightly black and soft.
- Turn and cook for approximately another 15 minutes . They will get blacker and will collapse but that’s okay.
- Remove the capsicums from the oven and cover with a cloth until they are cool enough for you to handle. (Some people advise putting the hot capsicums into a plastic bag but I can’t bear the thought of plastic on hot food. It just doesn’t seem healthy to me.)
- When the capsicums have cooled enough for you to handle you will be able to easily peel off the skin, leaving delicious flesh for use in your recipes.
Suggested use for an easy starter to share:
Cut the flesh of roasted red and yellow peppers into broad strips to make a colourful platter of roasted peppers, with black olives, fresh basil leaves and a splash of extra virgin olive oil.