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8 servings, two topped lettuce leaves (92 g) each
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Heat oven to 450°F. Place a cleaned whole pepper on foil-covered baking sheet. Bake 45 min. or until skin is blistered and evenly charred, turning every 20 min. Remove pan from oven. Use tongs to place pepper in freezer-weight resealable plastic bag; seal bag. (Or, place in bowl and cover tightly with plastic wrap.) Cool 30 min. (Do not open the bag or uncover the bowl as peppers cool. This allows the steam to condense and makes peeling easier.) Once cooled, pull out stem with seeds; discard. Cut pepper in half. Remove charred skin with paring knife. Discard charred skin, rinse pepper under cold water and pat dry. Store in covered container in the refrigerator for up to 2 days.
For added heat, substitute 1/4 cup sliced hot banana peppers for the 1/2 cup roasted red peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.