Roasted Red Peppers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- Carbohydrate 6 g(2%)
- Fat 2 g(3%)
- Fiber 2 g(9%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 4 mg(0%)
- Calories 44
Preparation Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan. Preheat broiler Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes. Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes. When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use. Cooks' note:Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Preparation Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan. Preheat broiler Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes. Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes. When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use. Cooks' note:Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
