Dreamy's Delights

It's all about the food!

Roasted Peppers

on July 26, 2012

If you read my post a couple of days ago you will remember that I had some anaheim chili peppers to use. So today, after work, I fired up the grill and started roasting them.

When I first started getting serious about cooking, I had recipes that called for roasted peppers and I always wondered why. Turns out that the roasting process allows the cook to peel the skin off the pepper making it more tender and it also partially cooks the pepper making it a smoother chew. Then I worried about “How hard is it to roast a pepper?” Turns out, it’s not hard at all, you just need a HOT flame or broiler.

First step is to rinse off your peppers to remove any residues. Then heat your grill/broiler to HIGH. If you’re using a grill, once it’s hot just lay the peppers on the grill with the burners on high. If you’re using a broiler, place them on the top rack, directly under the broiler. Now the watching, waiting and turning begins.

You want the skins of the peppers to turn a very dark brown/black. You will hear some popping and crackling and notice the peppers rocking a bit as they roast. This is from the steam being created inside the pepper. Turn the peppers and cook each side. You will see patches of un-browned/blackened skin, this is OK! As each pepper is cooked you will remove it from the grill/broiler and place it in a plastic zippy bag. I usually use a gallon sized bag because it allows plenty of room for large peppers. The point of the bag is to finish the skin separation process by steaming the peppers.

As each pepper goes into the bag it adds more heat and steam to the bag. The steam then finished loosening the skin from the pepper.

Once all the peppers are roasted and steaming in their bag, have a seat and relax for a few minutes. The peppers need to cool down enough that they can be handled without burning your little fingers šŸ™‚

 

Once I had the peppers cleaned I decided to stuff them with Baramundi (a type of fish) and a mixture of cottage cheese, mozzarella cheese, garlic powder and lemon juice. Once the peppers were stuffed and in a baking dish I covered them with a home-made pesto sauce.

Pesto Sauce Recipe (sort of, the measurements are all guesses, I just stuck things in the food processor)

1 bunch of sweet basil leaves

1 0z fresh chives

1/4 cup pine nuts

1/4 cup of parmesan cheese

juice of one lemon

olive oil

Place all the ingredients except the olive oil in the bowl of a food processor. Run the processor until the ingredients start to form a paste. Slowly drizzle olive oil into the food processor while the motor is running. You want it to act to both thin the sauce and bind it into a smooth consistency. You don’t want it runny, this should be a thick sauce. It’s ready to use once it comes together.

Once you have the pesto made you can smooth some over the top of the stuffed peppers. Sprinkle with a bit more cheese and bake until the fish is done, about 10-15 minutes.

 

 

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