Ingredients
Equipment
Method
- Preheat the broiler to high. Rinse and halve each pepper, then remove the stem area, seeds and loose interior membranes.
- Place them cut-side down on a broiler-safe stainless-steel baking sheet. The skin should face the heat.
- Put the baking sheet under the broiler and watch closely. Broil for about three to five minutes, until the skin starts to blister. The entire skin does not need to turn black.
- Remove the sheet with dry oven mitts. Use tongs to move the hot pepper halves straight into a heatproof glass or ceramic bowl, then cover the bowl tightly with its lid.
- Keep the lid in place for ten minutes. Uncover carefully, allowing steam to escape, and wait until the pepper is cool enough to handle.
- Gently lift and pull away the blistered outer skin. The flesh should be soft and flexible. Keep the peeled flesh from every half for the finished pepper.
- Use the plain prepared pepper in the meal or recipe you are making, or put it into an airtight refrigerator container promptly.
Notes
Plain component: This recipe makes one whole roasted, peeled and seeded pepper. Keep all the flesh from both halves. There is no need to measure it by cup or weight. No oil or seasoning belongs in the ingredient measure.
Broiler setup: Use high broil and a broiler-rated uncoated stainless-steel baking sheet. Follow your oven's rack and door-position instructions. The cut sides face the sheet and the skin faces the heat. Stay with the oven. Broil about three to five minutes until the skin starts to blister; the whole skin does not need to become black or the flesh burn through.
Covered rest: Immediately move the hot halves to a heatproof glass or ceramic bowl and cover tightly with its lid. Leave covered ten minutes. Uncover carefully and peel only when cool enough to handle. The covered steam helps loosen the skin.
Timing: The fifteen-minute preparation allowance already includes the ten-minute covered rest. With the five-minute upper broiling estimate, the base plan is twenty minutes. Do not add that covered rest a second time. Broiler heating, pepper size and extra cooling can change the actual time.
Scaling: At 1×, one whole pepper gives two halves before cooking and one prepared pepper afterward. At 2×, use two whole peppers, four halves before cooking and two prepared peppers afterward. Use enough sheet and bowl space, and keep the same blistering check and ten-minute covered rest. Time does not automatically double.
Full GAPS: Use after bell peppers are introduced and tolerated. Bell peppers are nightshades; initially avoid the foods that provoke reactions if sensitive, then introduce gradually one at a time when ready. Peeling, seeding and cooking do not guarantee tolerance or assign an earlier Intro stage. The plain recipe contains no dairy, eggs or nuts.
Storage: Refrigerate promptly in a shallow airtight container at 40°F (4°C) or below, within two hours or one hour above 90°F (32°C). Use within about four days. Label with the preparation date and whole-pepper count. Keep plain for the receiving recipe.