How to peel, roast Peppers

Before we tell You how to peel or to roast peppers,
You´ll maybe want to know, why You should peel peppers, especially bell peppers
and there are two reasons for that.
If You cook a stew with bell peppers and don´t want the bell pepper skin in the stew,
which will ruin the pleasure to eat, the skin will stick to Your teeth, just peel the peppers before.
The second reason, the skin of bell peppers and also chili peppers is difficult to digest
and could cause problems on people with digestive problems.
Peeled, roasted peppers have a much nicer, more intensive taste, than unroasted ones
and can be used for all kinds of dishes.
On sandwiches, burgers, in salads, as an antipasti (starter) with olive oil, for sauces
and much, much more…

© The Foodist
Image: Roasted bell peppers
Photographer: Kitisak “Nat” Jaidee

How to peel or to roast peppers:
Clean the peppers and remove the core and the seeds.
Cut them in halves and place them on a baking tray on aluminium foil.
Heat Your oven to about 220° C and if You have, start the oven grill.
Place the baking tray in the oven, not too near the grill.
Now roast the peppers until You´ll see black bubbles on their surface.
Take the baking tray out of the oven and cover it with a damp kitchen towel.
Let the peppers cool down for about 1 -2 hours, then You can remove the skin easily.