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How to roast peppers

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Roasted peppers have a delicious smoky & sweet flavour and can be used in a variety of ways. They can be cooked either on the barbecue, or in the oven. Try them in pasta bakes, on pizzas, and in salads & sandwiches.
What you'll need: 
Sweet fresh peppers
Oven or barbecue
Long-handled tongs
Enamelled baking tray – for oven cooking
Aluminium foil (optional) – for oven cooking
Covered dish
To oven cook: preheat oven grill. Line tray with foil, if using. (Lining tray will make cleanup easier, but is optional). Place peppers on tray and grill, turning with tongs, until skin is blackened and blistered.
To cook on the barbecue: prepare barbecue for cooking. Either a gas or coal barbecue can be used. Barbecue peppers until skin is blackened and blistered, turning with tongs.
As soon as peppers are cooked, place them in a covered dish. Let steam for 10 minutes to loosen the skins.
Working over a bowl to catch any juices, remove skins. Cut peppers into pieces and remove core & seeds.
Store peppers in a covered container in the refrigerator.
Choose red, orange or yellow peppers; avoid green peppers as they do not have the same sweetness.
Do not leave peppers unattended when cooking.
Be careful when removing skins and seeds from peppers, as the juices inside can be very hot.


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