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How to roast and peel a pepper

Here are the directions which Willie requested.  I love the cookbook it is
from and was very pleased to find this $29.95 book remaindered at Barnes &
Noble for $12.95 last week.  McDougall's heart book, which has some good
recipes, was also in the remaindered section for $6.98.  


  *  Exported from  MasterCook  *

                      How to Roast and Peel a Pepper

Recipe By     : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
Serving Size  : 1    Preparation Time :0:00
Categories    : Info/Tips                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          hard, firm, shiny bell peppers

1.  Place the peppers directly on a gas or electric burner preheated to the
hottest setting.  Roast the peppers until completely charred and black on
all sides, turning with tongs.  This will take about 6 to 8 minutes.  Be
sure to roast the ends of the peppers as well.  Peppers can also be roasted
under the broiler or over a high flame on the grill.

2.  Wrap the roasted peppers in wet paper towels for 5 minutes or place
them in a sealed paper bag.  (This helps steam off the skin.)  To peel the
peppers, scrape off the charred skin with a paring knife, stiff brush, or
your fingers.

3.  To core and seed the peppers, cut them in half lengthwise.  Cut out the
stem end.  Trim or scrape away any white pith and seeds inside.  Roasted
peppers are delectable marinated in balsamic vinegar and olive oil.  Slice
them into salads or puree them in soups and sauces.

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Nutr. Assoc. : 3572