DIY Network

How to Seed and Roast Red Bell Pepper Learn the keys to seeding and roasting bell peppers. From "Home Made Easy" episode DHME-135

Host Stephanie Lydecker shows how easy it is to seed and roast red bell peppers.

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	Roasted Red Peppers
	Figure A

Materials:

cutting board knife
foil
olive oil in tall glass bottle with spout
baking pans
spatula
plastic baggies

Seeding and Roasting Red Bell Peppers

1. Split the pepper lengthwise and take out the stem, seeds and pods.

2. Place the red pepper halves, skin side up, on a foil lined pan.

3. Drizzle with a little olive oil.

   Tip: Lining a pan with foil will aid in clean up.

4. Roast for 15 minutes in a 500 degree oven until the skin is blackened.

5. When the peppers are charred, remove from the oven and place in a plastic bag.

6. The steam that will form in the bag will help to remove the skin.

7. Let cool for about 15 minutes or until you can easily handle the peppers.

8. Remove peppers from the bag and use you hands to peel off the skins.

9. Slice into strips. Drizzle with a little olive oil to maintain the moisture and softness of the pepper.

   Note: If you have a gas stove, you can roast the peppers directly over the flame without any oil. Let cool in the bag and remove charred skin and proceed from there.

   Tip: Roasted peppers make delicious toppings for hors d'ouevres, pizzas, sandwiches and sauces. For a great appetizer, just add sliced roasted peppers and place on top of Italian bread slices and top with basil (figure A).