Total:
10 min
Active:
5 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Place peppers directly over the burner of a gas stove, or on a hot grill. Cook, turning often, until the skin is blackened and charred. Remove from the heat and place in the paper bag. Allow to cool.

Once cool, peel, stem and seed. Do not rinse the peppers off as you will wash away the flavor. Small bits of charred skin is O.K. Drizzle with olive oil and serve.

IDEAS YOU'LL LOVE

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Red Pepper and Walnut Dip (Muhummara)

Recipe courtesy of Aarti Sequeira

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

Roasted Italian Meatballs

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking