Stove Roasted Bell Peppers
ChefDoogles @ChefDoogles
Open in Cookpad AppSteps
- 1
Toss peppers in enough vegetable oil to coat.
- 2
Crank the burner on full blast. With long tongs, place each bell pepper on the edges of the center of the burner so the peppers are arranged in a circle directly in the flames. Torch each side until completely blackened.
- 3
Cover peppers in a mixing bowl with plastic wrap and let steam for 10 minutes
- 4
Pull tops off peppers gently. Lay pepper flat and scrape off char with the back of a small knife.
Cooksnaps
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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