I've always wanted to try roasting peppers at home but didn't think I could do it without a gas range or a BBQ grill. Recently I got a bunch of Anaheim peppers that I needed to use up and in my research I found that I could roast them in my oven with my Broiler. I was so excited to try it out! It was very simple and they turned out so great.
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| You will need Peppers. These pretty little beauties are Anaheim Peppers. |
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| Cut the peppers in half you can keep the stem on if you want. Then you remove the seeds and membranes. |
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| Place your pepper on a foil lined baking sheet and you will smash it down a little with your hand. You may want to spray the foil with a bit of non stick spray to help avoid sticking. Notice my fancy Crackle nail polish. Fun stuff. |
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| Turn on your broiler and put the oven rack up to the top. |
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| Cook until the pepper skin gets really good and charred. Check at 5 min and then every 2-5 minutes so they don't burn. |
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| Stick the peppers in a zip top bag and seal. Let them sit for 15 minutes. |
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| Now we need to skin them. The skin actually peels off pretty easily but I did need to use a knife here and there to help out. |
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| Yummy! I cut the tops off because I was using these in a chili and not stuffing them. Enjoy! |
Roasted Pepper nutritional info per pepper
54 Calories
6 Carbs
0 Fat
10 Protein
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