I am preparing Stuffed roasted Red Peppers. How should I cook the Bell pepper if I don't have an open flame?!
Should I boil the peppers, grill them (I have grill them before, but it takes a while for it to cook), or do you have other suggestions!?
Ten points to quickest and most informative answer!.
Much Thanks!!Www@FoodAQ@Com
Ten points to quickest and most informative answer!.
Much Thanks!!Www@FoodAQ@Com
Answers:
1!. We recommend using two teaspoons of vegetable oil for each pepper!. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled!. Preheat your oven's broiler!.
2!. Coat each pepper evenly with oil!. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand!. Make sure to coat inside the folds of each pepper!.
3!. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven!.
4!. Keep a watchful eye on the peppers to ensure that they do not become too scorched!. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over!.
5!. The peppers will be very hot, so use tongs or some other kitchen utensil to do this!. Once all of the peppers are turned, return the sheet to the oven!.
6!. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers!. Cover the bowl with plastic wrap, making sure that it is sealed all the way around!. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed!. The trapped hot peppers generate the steam necessary to loosen their skins!.
7!. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper!.
8!. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper!. The skin should slide off fairly easily!.
9!. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length!. The bulk of the seeds and pulp should drop out the bottom when this motion is completed!.
10!. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface!. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper!.
11!. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad!.Www@FoodAQ@Com
2!. Coat each pepper evenly with oil!. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand!. Make sure to coat inside the folds of each pepper!.
3!. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven!.
4!. Keep a watchful eye on the peppers to ensure that they do not become too scorched!. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over!.
5!. The peppers will be very hot, so use tongs or some other kitchen utensil to do this!. Once all of the peppers are turned, return the sheet to the oven!.
6!. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers!. Cover the bowl with plastic wrap, making sure that it is sealed all the way around!. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed!. The trapped hot peppers generate the steam necessary to loosen their skins!.
7!. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper!.
8!. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper!. The skin should slide off fairly easily!.
9!. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length!. The bulk of the seeds and pulp should drop out the bottom when this motion is completed!.
10!. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface!. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper!.
11!. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad!.Www@FoodAQ@Com
Microwave Stuffed Peppers
5 Bell peppers
1 lb!. hamburger meat
1/4 cup chopped celery
1 cup Minute rice
1/3 cup catsup
2 Tbs!. chopped onion
1 Tbs!. Worchestershire sauce
1/2 tsp!. salt
1/8 tsp!. garlic powder
Dash of pepper
1 egg
1 - 8 oz!. can tomato sauce
1 tsp!. sugar
1/4 tsp!. Italian seasoning
Cut thin slice from stem end of each pepper!. Remove all seeds and membranes!. Wash inside and out!.
Mix hamburger meat, celery, rice, catsup, onion, Worchestershire sauce, salt, garlic powder, pepper and egg!. Fill pepper with meat mixture!.
Place in an 8x8x2" glass baking dish!. Cover loosly and microwave until meat is firm, 10 - 12 minutes!.
Mix tomato sauce, sugar, and Italian seasoning in 2 cup glass measuring cup!. Microwave to boiling, 2 -3 minutes!. Serve sauce over peppers!.Www@FoodAQ@Com
5 Bell peppers
1 lb!. hamburger meat
1/4 cup chopped celery
1 cup Minute rice
1/3 cup catsup
2 Tbs!. chopped onion
1 Tbs!. Worchestershire sauce
1/2 tsp!. salt
1/8 tsp!. garlic powder
Dash of pepper
1 egg
1 - 8 oz!. can tomato sauce
1 tsp!. sugar
1/4 tsp!. Italian seasoning
Cut thin slice from stem end of each pepper!. Remove all seeds and membranes!. Wash inside and out!.
Mix hamburger meat, celery, rice, catsup, onion, Worchestershire sauce, salt, garlic powder, pepper and egg!. Fill pepper with meat mixture!.
Place in an 8x8x2" glass baking dish!. Cover loosly and microwave until meat is firm, 10 - 12 minutes!.
Mix tomato sauce, sugar, and Italian seasoning in 2 cup glass measuring cup!. Microwave to boiling, 2 -3 minutes!. Serve sauce over peppers!.Www@FoodAQ@Com
Toaster oven
Split the pepper lengthwise and take out stem, seeds, and pods!. To avoid a cleaning operation afterwards, place aluminum foil on the toaster oven pan!. Place the red pepper halves, skin side up, on the foil!.
Pick a setting on the toaster oven, say medium, and put through a cycle!. When the oven turns off, let the pepper rest in the heat for any amount of time, but at least two minutes!. This produces a more thorough cooking in each cycle!.
Repeat cycles until the skin is wrinkled and may be peeled!. The pepper should be sweet and tender!.
On my machine, 1500 watts, I use a medium high setting for large peppers, medium for smaller!. 4 or 5 cycles do the job!. You will quickly learn what to use for your machine and the peppers you customarily use, attaining a blackened skin or avoiding it, as you choose!.
Transfer to a plate, to catch juices!. If the skin is thoroughly wrinkled, you do not need a paper bag or lid!.
Peel when cool!. Or, refrigerate and peel when used!.
Once peeled do not rinse, as you would wash away delicious juices!.Www@FoodAQ@Com
Split the pepper lengthwise and take out stem, seeds, and pods!. To avoid a cleaning operation afterwards, place aluminum foil on the toaster oven pan!. Place the red pepper halves, skin side up, on the foil!.
Pick a setting on the toaster oven, say medium, and put through a cycle!. When the oven turns off, let the pepper rest in the heat for any amount of time, but at least two minutes!. This produces a more thorough cooking in each cycle!.
Repeat cycles until the skin is wrinkled and may be peeled!. The pepper should be sweet and tender!.
On my machine, 1500 watts, I use a medium high setting for large peppers, medium for smaller!. 4 or 5 cycles do the job!. You will quickly learn what to use for your machine and the peppers you customarily use, attaining a blackened skin or avoiding it, as you choose!.
Transfer to a plate, to catch juices!. If the skin is thoroughly wrinkled, you do not need a paper bag or lid!.
Peel when cool!. Or, refrigerate and peel when used!.
Once peeled do not rinse, as you would wash away delicious juices!.Www@FoodAQ@Com
When I make roasted peppers, I always use the broiler!. It takes just a few minutes per side!. Keep an eye on them; turn them when the skin blackens!. Once all the skin is blistered and blackened, put them in a ziploc bag to steam for a few minutes and the skin will peel right off!.Www@FoodAQ@Com
Grill its!Www@FoodAQ@Com