bell peppers

Rinse and dry the peppers. Cut them in half lengthwise and remove the stems, seeds and the white membrane from inside.

Place the halves cut side down on a lightly oiled wire rack placed over an oven pan, or on a baking sheet covered with lightly oiled foil.

Roast the pepper halves in oven at 250 °C for 15 minutes or until brownish-black specks appear on their surface. If you want the pepper flesh to remain firmer, broil the halves under grill for 5 - 10 minutes or until brownish-black specks appear on their surface.

Remove the peppers from the oven and gently place them in a (glass)bowl. Cover the bowl tightly with plastic wrap and let stand for 5 minutes. Peel the peppers. The steam building inside the bowl will help to loosen the skin from the flesh.

Roasted pepper half		Peeled roasted pepper half		Roasted pepper cut in strips

Cut the skinned pepper flesh in strips or puree it. Serve the peppers as an accompaniment for various meat and vegetable dishes, as a filling in pies, a topping on pizzas or added to soups.