How To Roast Red Bell Peppers Capsicum
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus cooling time
Cooking time: 5 minutes
- 1kg/2.2lbs red capsicum peppers
Step 1 - Preheat grill to high and line with foil. Split the capsicum peppers down lengthways and remove the stem, seeds and membrane. Flatten them out as much as possible - you want the grill to hit as much of the skin as possible. Lay under the grill and grill until skins are blackened and blistered.
Step 2 - Remove them from under the grill with a pair of tongs and place in a plastic bag or a container with a lid. Allow to cool and then remove the skin-it will peel off easily. Store in oil for up to 2 weeks in the fridge. You can also freeze roasted capsicum for up to 3 months.