When There’s Smoke, There’s Peppers
I don’t advise using your smoke detector as your timer but mine makes perfect roasted peppers! Just look at them! No, I don’t really time my dinners by when the smoke alarm goes off. Let me explain.
We moved into 1960’s ranch-style home early last year, complete with all the trimmings left from the previous owners; most of which I think are as old as the house. Sure we replaced a few things (oven, cooktop, hood fan, water system, oil burner, bath fixtures, air conditioner compressor, windows, etc), but the smoke detectors worked just fine. Maybe too good?
Broiling now involves two people, one to watch the oven and one to fan the smoke detector. Or, one person to run back and forth up and down the hall very fast!
Luckily I don’t broil often, but come on, look at those peppers!
If you don’t own a smoke detector/food timer like mine, here are some tips for achieving perfect peppers every time.
Place flattened pepper halves skin side up in a single layer on a broiler pan. Broil on high from top rack shelf with the door ajar for about 5 minutes or until most of the skins have charred. Do not overcook.
Remove pan and place peppers in a paper bag and close tightly. Allow peppers to steam in bag for about 4 to 5 minutes. Remove and peel. Skins should peel right off. Easy!
Use in your favorite dishes.