You get your red bell peppers, cut them in half, wash them, and make sure all the little seeds are out.
Squash 'em in a baking tin, skin side up. I am using the non-stick silicone sheet so I am not chipping away at burnt bell peppers later. Put them in an oven. I dunno what temperature. I used to just crank the dial around till it felt right but now the oven here is with digital buttons so I've lost my flair. 
The good thing about a digital oven for us folks with short attention spans is that you can set a digital timer, I think they go in for something like 30-45 minutes. I guess you just want them cooked and soft. I don't try to peel them because that's a hassle and besides the skin doesn't bother you. I do take off the burnt bits just for the sake of aesthetics.
Stuff them in a blender and whizz 'em up. If you want them runny you can put in chicken stock. I don't. If you want to be fancy you can put in spices. I don't, I just do it plain, and grind some fresh pepper over the top when it's served. Too easy.
posted by Pammie at 11:06 AM
6 Comments:
The best thing about red peppers is how photogenic they are! (Personally, I'd rather eat bananas ... but your lunch does look good. ;-)
Hi Ostara,
I never used to be hip to red peppers either...something kind of weird and off about the taste. But in the soup they get all roasty and nice. And yes, I think roast banana soup wouldn't be nearly as photogenic!! heh heh.
Hey,
Sorry I havent contacted you in a while. How is everything going? I perused your recent posts, it seems like you're constantly on the move. I will come back and read everything later. Hope all is well.
Brian
www.brianedmonds.com
Hello Brian,
Nice to hear from you and thanks for your comment! Things are going really well thanks, I had a fantastic Christmas, my brother and his wife came up to visit me here in Vancouver. While it may sound like I am on the move, my recent stories have been past adventures. My new job doesn't have my travelling as much which is a very welcome change, as my previous job had me travelling something like 65% of the time. Travel is fun but that can get too much over a few years!
Hope you are doing well too, I've had a look at your paintings from time to time, looking good!
Cheers,
Pam
isn't that silpat the best invention? roasted red peppers are fantastic; would never have thought to use a silpat usually i'm lazy and use tinfoil and dispose of it.
sometimes they taste funky weird, even earthy or gasoliney. have a feeling it comes down to how they were grown. they are mostly water and absorb odours very easily. regardless, still one of my fave snacks. celery sticks just don't do it for me :(
Hi Burekaboy, I notice the silicone thing keeps things from drying out, I guess the rubber barrier prevents the liquids from hitting the metal pan and evaporating quickly. So the bell peppers are really juicy on the mat, and I don't even need to add any liquid.
But you are right about the weird odors bell peppers can absorb, I've also read that it is best to get organic if you can, because they also slurp up pesticides and other yukky things.
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