Do you love the sweetness of roasted bell peppers? If you do, then you should be making them right in your own kitchen! The technique is simple: Just cook your peppers directly over a burner on your stove until they’re bubbling and black, let them steam, and then wipe their skin away. Use them as a tasty topping on pizzas, pastas, or just enjoy them on their own!
Sarah’s Tip of the Day:
Turn off that tap! Running your peppers under water will dilute the incredible flavor you created during the cooking process. Instead, wipe the blackened skin away with your hands and a paper towel.
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YIELD: Makes 1 pint
4 bell peppers 3 tablespoons olive oil, plus more for drizzling 2 tablespoons red-wine vinegar Salt and pepper 1 sprig oregano
Roasted peppers can be refrigerated, up to 1 week.
Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Roasted Bell Peppers – Everyday Food with Sarah Carey




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