Roasted Bell Peppers
Full of vitamins, nutrients, flavor, and colors. And Low-Carb Too! A perfect as a side dish and great in salads, dips,

Roasting or Grilling a Bell Pepper before using it, whether for cooking or making salads, dips or sauces, enhances its flavor. Also, in doing so the skin is easily removed. Like tomatoes, some people don't like skin on thier Bell Peppers.

DIRECTIONS
Gas Burner Method:
  1. Place pepper on burner over high heat
  2. Cook until skin blisters completely, turning often.
  3. Place in brown paper bag or duable zip-lock plastic bag, close tightly for 15 minutes.
    The steam from the charred skin will loosen the skin from the flesh.
  4. Remove from bag, let cool a few minutes.
  5. Peel, cut length-wise and remove the seeds.
On the Grill (gas or charcoal):
  1. Place pepper on grill surface over high heat.
  2. Cook until skin blisters completely, turning often.
  3. Place in brown paper bag or duable zip-lock plastic bag, close tightly for 15 minutes.
    The steam from the charred skin will loosen the skin from the flesh.
  4. Remove from bag, let cool a few minutes.
  5. Peel, cut length-wise and remove the seeds.
In the Broiler:
  1. Cut peppers in half lengthwise and place cut side down on a baking sheet.
  2. Broil 4-5 inches from heat.
  3. Cook until skin blisters completely, turning often.
  4. Place in brown paper bag or duable zip-lock plastic bag, close tightly for 15 minutes.
    The steam from the charred skin will loosen the skin from the flesh.
  5. Remove from bag, let cool a few minutes.
  6. Peel, cut length-wise and remove the seeds.
Comments
Wrap and refrigerate up to 2 days.
Bell Peppers
Roasted Bell Peppers
Cooling Bell Peppers
Slicing Roasted Bell Peppers