Peppers are in full season right now and they are absolutely delicious! I love all kinds and colors of peppers – mild, hot, red, orange, yellow, purple, green. However, one of my favorites for roasting is the piquillo pepper. This pepper has a long red pod and is thick and meaty. The skin peels off easily when roasted and steamed in a paper bag. It holds up well during the roasting process and is very easy to stuff (or just slice and add to your favorite recipe).

To roast, totally blacken either directly on a gas burner on your stovetop or else on a barbeque grill (takes about 5-10 minutes per pepper). Then place the blackened pepper inside a paper bag, close the bag and let it steam for about 10 minutes until it is cool enough to handle. Then simply slide the skin off, take the stem end off and remove the seeds from the inside. You will love the texture and the flavor of these roasted peppers!

Comments are closed.