Recipe of the Week
Grill Roasted Peppers
April 19, 2012

Grill roasted peppers can add a touch of the grill to many dishes. They can be used in pasta sauces, meat loaves or can make an amazing sandwich ingredient. What a way to elevate the taste of the pepper! This is what Bobby Flay would call "adding flavor to taste."

Sweet bell peppers, Anaheim peppers, Pablano peppers or any pepper that you like. Leave them whole.

Prepare the grill for medium heat. When the coals are ready, arrange them for direct cooking.

Place the peppers directly over the coals. Cover the grill and let it cook for approximately 5 minutes. The grill side of the peppers will be blackened at this point.

Turn the peppers letting them cook approximately 5 minutes on each side until they are blackened all over.

Remove the peppers from the grill and immediately seal them in a plastic bag. Let them rest for at least 10 minutes. The steam created in the bag will loosen the skin of the peppers and will make them easier to remove.

When ready, lay the peppers on a cutting board and cut them open. Carefully remove the seeds and membranes. Scrape the blackened skin away with a sharp knife.

While you want to remove most of the blackened skin, don't worry if there is a little left on the pepper here and there. It will only serve to add to the overall flavor.

Cut the peppers into strips and store them refrigerated in an airtight container.