I am looking for suggestions for roasting peppers.

[littlemissmartypants]

I looked at some recipes but that just confused me.

What side goes down on the parchment?

Olive oil or butter?

Stuffed or plain?

All suggestions welcome!

I have removed the seeds and membranes. I patted them dry and there they sit.

I think I might like the stuffed with grated parmesan recipe but I'm wondering has anyone tried it? How did it turn out for you?

I'm open to any suggestions.

Thank you.
❤pants

[markie]

1. Epicurious is my go to...

https://www.epicurious.com/recipes/food/views/roasted-red-peppers-241738

[littlemissmartypants]

6. Thank you. ❤

[Kali]

2. what kind of peppers?

a little olive oil and salt and pepper for mild bell types. for stuffing, recipes sometimes call for steaming or boiling for a few minutes to soften, then baked with the filling. I usually don't bother as I like them crispish.

if they are tougher chiles you need to peel them - so roast dry, no oil quite hot (or broil) until blackened then cool in a paper or plastic bag. most of peel should come right off.

[littlemissmartypants]

5. Mini sweet. They're about three inches long. I just cut them open on one side.

[Kali]

7. ooo those are good

I make fake nachos with those. some shredded meat, chopped onion, tomato and lots of CHEESE. roasted hot until cheese is bubbly. add some pico de gallo or any good salsa.

[littlemissmartypants]

8. Sounds yummy. Thanks.

[Ponietz]

3. I dip them in a mixture of egg and butter

Then coat them with Italian seasoned bread crumbs and grated Parmesan mixed in. Bake on parchment paper at 350 degrees, 12-15 minutes then flip and repeat. Absolutely delicious. Works great with okra, zucchini, and eggplant, but peppers are my favorite.

[WhiteTara]

4. Place them on the top shelf

of the oven and turn on the broiler, watch them carefully, when one side blisters and gets charred, turn the pepper until all sides of the pepper are charred. Place them in a paper bag and the steam will remove the skin. They are now ready for use.

[Quakerfriend]

9. If you have Hungarian or Banana peppers,

Cut slit lengthwise, remove seeds and stuff with mixture of ricotta+ roasted pine nuts + crumbled bacon.
Sprinkle with parm or other cheese of your choice and roast 😊

[AnotherMother4Peace]

10. I roast jalapenos, poblanos, wax peppers etc. by: 1) putting them

in a hot cast iron skillet, turning them to blister the skin on all sides and get nice and hot. My chilies always get a little blackened/charred.; 2) put the chilies in a covered container or plastic bag to finish loosening up the skin, until they cool.; 3) Take peel off chilies. It should come off pretty easy.; 4) leave stem on.;
5) cut a vertical slit in chili right below stem, big enough take out seeds/membrane and big enough to put cheese/filling in. Those big poblanos and Anaheim peppers are best for stuffing, ie chili rellenos (the food of the Gods).

My Mexican mother-in-law would throw the chilies on an open flame to get that nice roast and it blistered the skin just right.

[Pobeka]

11. More details please. If red peppers this is how I do it.

I cut each pepper into about 8 pieces, the goal being to make the surface as flat as possible.

Cover a pan of appropriate size with aluminum foil. Lightly oil inside of pepper pieces, laying them peel side up on the pan.

Put under the broiler -- as close as possible, watch them and rotate to get even blackening. Almost completely black is the goal. It will take approx 6 to 8 minutes depending on your oven.

Take em out, toss in a plastic bag for a minute to help steam the peels.

Then peel off the blackened peels and fight over who gets to eat them. They are lovely on polenta with a cream sauce.

If you are doing green peppers then Mrs Pobeka does them open side up and stuffs them with a meat/rice mixture, covers them with cheese and they go straight in the oven that way.

[Buzz cook]

12. Doesn't sound like you want roasted peppers

As much as you want a recipe for peppers.

You roast peppers whole. On a bbq grill is best. You can do them in the oven or in a dry fry pan.

Let the peppers start to blacken and rotate them as they do.

Once they've fully blackened put them in a bag or sealed container to steam and cool off.

Once they're cooled enough to handle peel the burnt skin off.

Pulling on the stems should bring out most of the seeds.

You can pull the peppers in half and brush off most of the remaining seeds.

It is possible to rinse them under the faucet. But many people believe that rinses away flavor.

There are two types of peppers, thick walled and thin walled. Thick walled such as jalapeno or bell peppers are what you want for roasting. Thin walled peppers will pretty much burn away.
Cherry peppers are great for roasting.

If your skin is at all sensitive wear gloves while you handle the peppers. Even if your not sensitive wear gloves when handling very hot peppers or large quantities.
When I first roasted jalapenos I did one pound batches and didn't have any problem. When I did my first five pound batch I thought my hands would never stop burning. I also had some fun with truly hot peppers.

What you make with roasted peppers is up to your imagination.

Pesto with roasted peppers is good. I sub out pistachios for the pine nuts.

I've stuffed them with cheese, sausage, and onion.

And a favorite is omelets.

http://www.pdxnet.net/cookbook/rpepper.html

[Retrograde]

13. I put the oven on broil

then lay out the whole peppers on a baking sheet (or pizza pan, or skillet, depending on how many I have), put them under the broiler for ~10 minutes, then turn and broil the other sides for another 10 minutes. I take them out and if I have a plastic bag handy (the biodegradable ones don't work well) put them in there to steam for a while, or in a bowl covered with a dish towel. This loosens up the skin so it flakes off easily, and I rinse them under running water to remove the remaining seeds.

Favorite use: a simple roasted red pepper and cream (or yogurt, or milk) soup. Second favorite: pasta fazool, using peppers in place of tomatoes.

[dem in texas]

14. Broil them, no oil, then sweat them

Roast or broil them whole, turning often, then put in paper bag to sweat them. after 20 minute cool down, remove skins and stem. cut open, remove seeds and membranes. Rinse well, ready to go.