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Roasted Red Bell Peppers

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 450F degrees. | 2. Wash peppers and cut in half. | 3. Remove seeds and stems. | 4. Place upside down (skin side up) on a cookie sheet coated with olive oil spray. | 5. Bake for 10-15 minutes or so, until skin of pepper is seriously black. | 6. Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that. | 7. Let cool so you can touch them. | 8. Skin will peel off easily. | 9. Cut halves into strips, or however you need them to be cut. | 10. Now you know how to roast a red pepper! | 11. Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things! | 12. You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 4 - - - -
    olive oil cooking spray flavored - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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