2000s Recipes + Menus

Roasted Red Peppers

  • Active time:10 min
  • Start to finish:1 hr
March 2008
Just as diced roasted red peppers add a distinctive vegetal sweetness to any dish they appear in, these, left in large chunks for maximum boldness, really complement this rack of lamb dish and its stuffing.
  • 5 large red bell peppers, halved lengthwise, discarding stems and seeds
  • Olive oil for rubbing
  • 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 mintues.
  • 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.
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