Since I am writing a series on the toaster ovens I’ve used over the years (I’m a huge fan of the toaster oven + microwave combo vs. wall oven), I thought I would share a great tip on how to roast red peppers in one.
Now, pay attention to step 6. Putting the peppers into a container after they are roasted may seem like a low-priority thing and something you would skip, but it’s crucial if you don’t want your peppers to be all sad, soggy and watery.
- Whole red bell peppers, washed and dried
- Salt (I’ve started using pink himalayan salt from The Spice Lab and I love it)
- Toppings (try cheese, pepperoni, bacon or tomatoes)
- Pre-heat your toaster oven to 425°F.
- Lightly oil the roasting pan.
- I leave my peppers as is, but if you’re not crazy like me, slice the peppers in half lengthwise. Remove the stem, seeds and any large white pieces.
- Place the peppers on a cutting board and gently press down and flatten them. Arrange flattened peppers on the pan.
- Roast peppers until the skins are wrinkled and bubbled with black spots (10 to 20 minutes).
- Remove the peppers from the pan and transfer to a shallow covered container. Place lid on container and leave for at least 10 minutes to steam.
- Once the peppers are cooled enough to handle rub the skins off.
- Sprinkle with salt and toppings.
I’ve once again put together the recipe in a downloadable booklet for you. Hope you like it:
See you next time!